Salmon Cakes With Lemon Rice

Maria Robledo

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Serves 4| Hands-On Time: 30m | Total Time: 30m

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

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.

By Susan Quick, May 2000