Salmon Cakes with Chili Sauce

Contributed By: kryner
Trim & Terrific Freezer Friendly Meals by Holly Clegg

Fresh salmon cakes that freeze well.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: American
Nutrition Content: Low Fat
Meal Type: Entree

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Ingredients

1 pound Salmon fillets, trimmed
1/2 cup Finely ground cracker crumbs
1 Egg
1 tsp Dried dill weed leaves
1 tbl Lemon juice
1/3 cup Chpped red bell pepper
1/2 cup Chopped green onions (scallions)
Salt and pepper to taste
Dash cayenne pepper
1/4 cup Light mayonnaise
1/3 cup Chili sauce
1 tbl Prepared horseradish
1 tbl Lemon juice
Dash hot sauce

Preparation

Cut the salmon into 2-inch cubes and place in a food processor or chop coarsely by hand. Chop the salmon to the consistency you prefer.

In a bowl, combine the salmon, cracker crumbs, egg, dill, lemon juice, red pepper, and green onions, mixing gently until blended. Season with salt and pepper and cayenne. Form the mixture into 3-inch patties about 1 inch thick.

IF FREEZING, stop here and wrap patties individually in plastic wrap and transfer to zip-top freezer bags, lable and freeze for up to 1 month. TO PREPARE AFTER FREEZING, thaw and then proceed with cooking step.

Prepare the chili sauce. In a small bowl, combine mayonnaise, chili sauce, horseradish, lemon juice and hot sauce, mixing well. Set aside.

Heat a large non-stick skillet coated with non-stick cooking spray over medium heat and cook for about 3 minutes on each side or until golden brown. Do not overcook. Serve with prepared chili sauce.

Cook's Notes

If you plan to freeze these, BE SURE to use fresh salmon that has not been previously frozen. You can also cook these straight from frozen, no defrosting needed. Just cook on low heat in non-stick skillet coated with non-stock spray for about 5 to 7 minutes per side.