Not your momma's salmon cakes from a can...simple recipes

Crispy fried fresh salmon cakes served with a crisp, green salad and fresh-squeezed lemonade...Mmm Mmm

My Aunt Marge said, "I got another easy yummy recipe.....not my momma’s salmon cakes from the can." Marge said she wasn't a big fan of the canned salmon patties when she was a child but one of her favorite golf partners in Georgia told her about a fresh salmon recipe that was to die for. 

We all know the nutritional benefits of salmon. There's wild salmon that's caught in natural environments such as oceans, rivers and lakes. And there's farmed salmon that's raised on fish farms. Wild caught feed on organisms that are natural in the environment. Farm-raised eat processed, high-fat, high protein food to grow bigger fish. 

Both provide the good omega 3's and omega 6's. Farm-raised fish are much higher in saturated fat and calories. Wild caught fish have higher vitamin and mineral content. For more information, use the link to Wild Vs. Farmed Salmon.

Ingredients for 4 - 6 servings:
Pound of fresh chopped salmon (one filet)
One egg
Chopped green onions (3 or 4)
Finely crushed saltine crackers (a sleeve of crackers...for me, gluten free)
1/2 teaspoon of Chef Paul Prudhomme's Magic salmon seasoning
Salt & pepper to taste
​2 T. olive oil

Directions:
Mix together the salmon, egg, green onions, saltines, 1/2 teaspoon salmon seasoning, salt and pepper to taste. Drop them by the ice cream scoop into olive oil. Fry until golden brown on both sides over medium/medium high heat (approx. 3-4 minutes per side). 

Special Sauce:
1/4 cup sour cream
1/4 cup creamy horseradish sauce
1/4 cup honey mustard salad dressing (to make your own, combine 3 T. mayo, 1/2 teaspoon mustard, and squeeze of honey...mix well)
Mix all ingredients together and dip your cakes in the yummy sauce. 
(The sauce will keep in the refrigerator if you double the recipe. It works great on sandwiches too!)

Marge said, "I made these a few weeks ago and they're so fresh and good." 

Tips: If you use more salmon, you may want to add another egg to the mixture. It's about consistency. Not too sticky and not too dry. If you can't find the salmon seasoning, try Old Bay fish seasoning. 

Recipe by: Margie Davis Fields