Salmon Cakes with Lemon Basil Sauce
These Salmon Cakes with Lemon Basil Sauce is one of the most elegant weeknight dinners you could make for the time invested! In 25 minutes or less, you will be enjoying a dinner worthy of a white table cloth restaurant meal. Made in a flash, the Salmon Cakes fry up in 10 minutes or less in a non stick fry pan. You can change up the ingredients by adding your favorite veggies, like a bell pepper or kale. Dice them finely so that they will meld into the mixture.
Servings: 2
Calories: 750kcal
Ingredients
- 1 pound salmon filet
- 1/4 cup sliced green onions
- 1 teaspoon lemon zest
- 1/4 cup chopped dill OR assorted fresh herbs parsley, cilantro, basil, etc.
- 1/2 cup kale stems removed and finely chopped (optional)
- 1/4 cup + bread crumbs
- 1 large egg
- salt and freshly ground black pepper to taste
Lemon Basil Sauce
- 1/2 cup mayonnaise
- 2 Tablespoon basil leaves chiffonade
- 1 Tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Finely chop the salmon filet. Add to bowl with green onions, lemon zest, dill or herbs, optional kale, bread crumbs and egg, salt and pepper. Mix the ingredients together gently.
- Dust plate with bread crumbs. Form the salmon cakes together and place on bread crumb lined plate. Dust more bread crumbs over the top. Smaller cakes are easier to handle...about 2 1/2 - 3 inches each.
- Combine Lemon Basil sauce ingredients.
- Heat canola oil in nonstick fry pan. When the pan is hot, fry the salmon cakes on medium high heat until browned.. Flip over to brown the other side. Serve with Lemon Basil sauce
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 750kcal