Crispy Salmon Cakes with Lemon-Caper Mayonnaise
Crispy Salmon Cakes with Lemon-Caper Mayonnaise
Cooking Light, APRIL 2001
Since the last time I tried to make salmon cakes, I hercked when I had to pull the bones and skin out, I decided to get the stuff in the pouch. I didn’t really drain it all that much. However, these were dry when I put them together. I would add more mustard or less crumbs next time. They were HUGE and really good. The sauce that you make is REALLY good too! I was surprised that I like them being as I’m not a huge salmon fan. CTM is taking these for lunch today.
Medium mixing bowl
Measuring cups and spoons
Knife
Cutting board
Small saute pan
Large nonstick skillet
Spatula
