Salmon Cakes With Lemon Rice

Salmon Cakes With Lemon Rice
Maria Robledo
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
14 3/4-ounce cans red or pink salmon, drained, any skin and large bones removed
1 1/4
cups
dry bread crumbs
1/4
cup
mayonnaise
1
large egg, beaten
1
tablespoon
Worcestershire sauce
1/4
cup
capers, drained
1 1/2
teaspoons
dried tarragon
kosher salt and black pepper
2
cups
instant brown rice
4
tablespoons
vegetable oil
2
tablespoons
minced fresh parsley (optional)
1
tablespoon
extra-virgin olive oil
1
tablespoon
fresh lemon juice
1
lemon, quartered

Directions

  1. In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.
  2. Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.
  3. Cook the rice according to the package directions. When done, remove from heat and leave covered.
  4. Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.
  5. Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.
  6. Toss the rice with the parsley, olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon cakes and lemon quarters.
Susan Quick
April 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 414
  • Fat 47 g
  • Sat Fat 7 g
  • Cholesterol 166 mg
  • Sodium 1,756 mg
  • Protein 44 g
  • Carbohydrate 61 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 350 mg
What does this mean? See Nutrition 101.