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Salmon Cakes with Lemon Rice

Photo: Maria Robledo
Prep time 15 mins
Other time 15 mins
Yield Serves 4

Ingredients

  • 2 (14 3/4-ounce) cans red or pink salmon, drained
  • 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
  • 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
  • Kosher salt
  • Lemon slices

Nutrition Information

  • calcium 522 mg
  • calories 1048
  • caloriesfromfat 0 %
  • carbohydrate 98 g
  • cholesterol 169 mg
  • fat 53 g
  • fiber 7 g
  • iron 6 mg
  • protein 50 mg
  • satfat 9 g
  • sodium 1385 mg

How to Make It

  1. Remove skin and large bones from salmon. Combine in a bowl with 1/2 cup of the bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, and tarragon, and season with salt and freshly ground pepper. Mix together well and form into 12 small patties. Coat salmon patties in remaining bread crumbs. Cook rice according to package directions. Leave covered and set aside while you cook the salmon cakes.

  2. Heat the vegetable oil in a large, nonstick skillet over medium-high heat until oil is hot but not smoking. Sauté patties in batches for 2 to 3 minutes on each side, or until golden brown. Toss rice with the parsley, olive oil, lemon juice, and kosher salt to taste. Serve with salmon cakes and lemon slices.