CITRUS SALMON CAKES
Email to a friend		Print

Ingredients:

6 oz wild salmon, use canned salmon if fresh is not available

1/2 cup crushed pretzels or crackers

1/2 cup + extra (for drizzling) Earth & Vine Provisions Key Lime Kiwi Tangerine Marinade

2 tablespoons mayonnaise

1 garlic clove, crushed

1/4 cup all purpose flour

Salt and pepper

3 tablespoons oil for cooking

1 kiwi or lime, peeled and sliced for garnish (optional)

Cooking Instructions:

Mix together salmon, pretzels (or crackers), 1/2 cup Key Lime Kiwi Tangerine Marinade, mayonnaise and garlic. Form 8 even sized patties. In a shallow dish mix flour, salt and pepper. Heat oil over medium heat in a medium sized skillet, lightly coat salmon cakes in flour mixture. Place 4 salmon cakes at a time in the skillet and cook on each side until golden browned, about 2 minutes per side. Serve hot, drizzled with extra Key Lime Kiwi Tangerine Marinade and garnish with sliced kiwi or lime. Serves 4

Tressa's Tip: This is such an easy "go to" recipe when you are out of dinner options. Serve on a bed of slaw with steamed rice for a complete meal.