Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh salmon - very cold, and Picked over for bones

  2. 1/4 cup 23g / 0.8oz Seeded, minced red bell pepper

  3. 1/4 cup 15g / 1/2oz Minced green onion

  4. 2 tablespoons 30ml Minced fresh mint

  5. 1/4 cup 59ml Mayonnaise - (low fat acceptable)

  6. 1 cup 198g / 7oz Egg - lightly beaten (large)

  7. 1/4 cup 36g / 1 1/3oz Soft fresh white breadcrumbs - more if needed

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. Flour - for dredging

  11. 2 tablespoons 30ml Vegetable oil

  12. Egg rolls - cut in half,

  13. Toasted, and lightly buttered

  14. Tomato slices

  15. Arugula

  16. Mayonnaise -

Instructions Jump to Ingredients ↑

  1. Cut the salmon into cubes and chop, but not too finely. In a glass bowl combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the mixture with the egg and breadcrumbs then season with salt and pepper. Refrigerate the mixture so it is easier to shape into cakes.

  2. When you are ready to eat, season the flour mixture with salt and pepper. Shape the salmon mixture into four cakes. Heat 2 tablespoons of vegetable oil in a large nonstick 12-inch skillet. Lightly dredge each salmon cake in flour and cook, adjusting heat as necessary and turning once, anywhere from 5 to 10 minutes, depending upon how well cooked you like your fish to be. The less time they cook, the moister they will be.

  3. Set each salmon cake on a warm bun garnished with the mayonnaise, arugula and tomatoes. Eat as an open-faced sandwich with a knife and fork. Serve with steamed zucchini or yellow squash salad.

  4. This recipe yields 2 servings.


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