Vegetable or canola oil, for frying
3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work
through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper
sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your
hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of
salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a
single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the
greens with a little extra-virgin olive oil and re-toss the salad to coat.
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes
on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
Makes 4 Servings