Salmon Cakes
(adapted from Giada de Laurentis)
:: 1 pound salmon fillet
:: olive oil
:: s & p
:: 1 egg
:: 25 saltines, crushed, divided into 2
:: 1/2 c corn (frozen is fine)
:: 2 tbsp dijon mustard
:: 3 tbsp mayonnaise (or to taste)
:: 1 tbsp capers*
:: 1 tbsp lemon juice
:: 1 tbsp lemon zest
Pre-heat oven to 375 degrees. Lightly oil, then salt and pepper the salmon filet. Lay flat on baking sheet and bake for about 30 minutes, or until it flakes easily with a fork. Allow to cool or do the day before. Use a fork to flake the salmon into 1/2 inch pieces, and put into a bowl.
Add the eggs, 1/2 of the crushed crackers, corn, mustard, mayonnaise, capers, lemon juice & zest to the salmon flakes. If the patties are looking really dry, you can add in some extra mayonnaise a teaspoon at a time. Form patties with the mixture about 2-3 inches in diameter, about 3/4 in thick. Coat the formed patties with the crushed saltines. If you have the patience, let the breaded (er... saltined?) patties sit in the fridge for an hour.
Otherwise, start heating 2 tablespoons of oil or butter over medium heat. Pan fry until golden, about 6 minutes on each side. Drizzle with some lemon juice and serve on toasted buns as a salmon burger, or over some delicious cous cous, as I have here!
Not everyone likes capers. (Don't ask me why). It's fine to omit them, but you may need to add some additional salt to compensate for the lack
