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Maria Robledo

Recipe Summary

prep:
15 mins
additional:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 522mg; 1048 calories; calories from fat 0%; carbohydrates 98g; cholesterol 169mg; fat 53g; fiber 7g; iron 6mg; protein 50mg; saturated fat 9g; sodium 1385mg.
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