Amity's Salmon Cakes
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
- 1 tablespoon lemon juice
- olive oil for drizzling
- 3 tablespoons vegetable oil
- kosher salt and freshly ground black pepper
- 2 tablespoons dijon mustard
- 1 tablespoon lemon zest
- 1 large egg beaten
- 3 tablespoons unsalted butter at room temperature
- 1 pound skinless salmon fillet
- ? cup (â½-ounce) chopped fresh chives
- 26 saltine crackers crushed, divided
- â½ cup frozen corn thawed
- 3 tablespoons mayonnaise plus more, as needed
- Carbohydrate 62.8133480898146 g
- Cholesterol 254.9600081 mg
- Fat 78.3995523713971 g
- Fiber 2.85779418821371 g
- Protein 32.7520664092754 g
- Saturated Fat 36.9638394310296 g
- Serving Size 1 1 Serving (1073g)
- Sodium 1845.41100138695 mg
- Sugar 59.9555539016009 g
- Trans Fat 5.36608488151857 g
- Calories 1082 calories
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes. Patties: Using a fork, flake the salmon into ½-inch pieces and put into a medium bowl. Add the egg, chives, ½ of the crushed crackers, the corn, mustard, mayonnaise, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 ½-inch diameter patties, about ¾ inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels. The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes
