July 29, 2011

Dilled Salmon Cakes w/ Champagne Caper Vinaigrette

If you like crab cakes, you must try these salmon cakes.  They are delicious with a nice, simple salad.

1.5 cups leftover baked salmon, or 1 (14.75 ounce) can salmon, drained and flaked
3 eggs, beaten
1/4 cup Italian seasoned dry bread crumbs
1/4 cup dry potato flakes
1 small, minced finely, or processed in food processor
4 green onions, finely chopped
1 clove garlic, minced
1 teaspoon dried dill weed
1/2 teaspoon Bon Appetit seasoning (or celery salt)
salt and pepper to taste
2 tablespoons olive oil
Brianna's Champagne Caper Vinaigrette (to taste)
In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, Bon Appetit, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.               
Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.   Serve with crusty bread, fresh mozzarella, and a nice simple salad - we did lettuce and tomatoes, topped with Brianna's Champagne Caper Vinaigrette.  Yum!

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