Salmon Cakes With Lemon Rice

0005rice-cutlet
Photo by Maria Robledo
Salmon Cakes With Lemon Rice 3.4 122 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 833 calories
    • Calories 414 calories from fat
    • 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

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

Ingredients

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