1 package Easy Salmon
¼ cup onion, minced
2 tablespoons finely chopped parsley leaves
2 tablespoons lemon juice
2 tablespoons mayonnaise
¾ cup panko crumbs – 4 tablespoons set aside
½ t salt and ¼ t white pepper
Vegetable oil for sautéing
Mix Easy Salmon with egg, panko crumbs, mayonnaise, onion, parsley and lemon juice, in a medium bowl. Scoop ¼ cup mixture from bowl and form mixture into 8 patties.
Place in the freezer for about 15 minutes so moisture will evaporate. Gently dredge in remaining panko crumbs.
Heat vegetable oil in a skillet over medium high heat. Cook salmon patties until golden brown, about 3 minutes, flip and continue for additional 3 minutes.
Serves 4 as main course; serves 8 with smaller cakes as an appetizer
* Roasted Red Pepper Coulis (optional–or serve with your favorite sauce)
2 Red bell peppers
3 Tb olive oil
¼ onion, sliced
1 TB red wine vinegar
Salt and pepper to taste
Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.