Salmon Cakes With Chili Mayonnaise Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 14 3/4 ounces canned pink salmon, with juices
• 2/3 cup cracker crumb
• 2 eggs, beaten
• 1/4 cup celery, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons dill pickles or 1 tablespoon capers, finely chopped
• 1/4 cup half-and-half or 1/4 cup milk
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon sriracha sauce (hot chili sauce, found in asian section of market, clear plastic bottle with a rooster on front)

Recipe

• 1 for the cakes:.
• 2 place entire contents of salmon can into a bowl and break apart large pieces.
• 3 place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.
• 4 add remaining ingredients, eggs through milk and mix.
• 5 cover and place in fridge for one hour (this helps firm up the mix.) or just shape into patties.
• 6 for the sauce, mix all sauce ingredients and set aside.
• 7 heat canola oil in a 12" skillet, add cakes. cook 5 minutes, or until very firm,.
• 8 on each side over medium heat.
• 9 remove cakes to platter, and drizzle sauce over cakes in an attractive design. sauce can also be passed.