ISO: Crispy Salmon Cakes with Lemon-Caper Mayo

[laughsandlaughs]

Could someone with MasterCook, etc, please post this recipe for me? Thanks!! My mom loves salmon croquettes and I hope this is a healthy alternative.

[valchemist]

here it is...


* Exported from MasterCook *

Crispy Salmon Cakes With Lemon-Caper Mayonnaise

Recipe By :Cooking Light Magazine. April 2001. Page: 128.
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flavored mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Salmon Cakes:
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about
20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 cans (7.5-ounce) salmon, drained, flaked, and
bone pieces removed
1 large egg, lightly beaten

Directions.
Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise--used here instead of commercial tartar sauce--is also great with other fish.

1. To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

2. To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise. Yield: 4 servings (serving size: 1 cake and 1-1/2 tablespoons mayonnaise).