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Extremely Tasty Salmon Cakes I often have broiled or poached salmon for dinner and if there is any fish left over, I use it for another meal of salmon cakes. Usually I have about 6 ounces of salmon left over or the equivalent of one fillet. 6 to 8 ounces of cooked, boned and skinned salmon fillet 1 egg 1 tablespoon mayonnaise 1/4 cup good quality bread crumbs 1 onion chopped 1/2 green pepper chopped 1 celery stalk chopped 1 tablespoon chopped parsley Salt and pepper to taste Dash of hot sauce of any kind or hot pepper flakes Mix all of the above ingredients together and form into two large cakes or 4 small cakes. Roll in additional bread crumbs and arrange on a non-stick foil pan. Bake at 350 F for 45 minutes or until the cakes are slightly browned on top. Serve with tartar sauce or mustard, baked potatoes and a green salad. A very economical and tasty dinner out of left overs. These cakes can be pan fried in some olive oil or butter, but I like the baked variety best. Contributor's Note In the past I made salmon cakes out of canned salmon, but these are much better, believe me.

External Links

http://www.abstractandincolor.com | http://www.siempreflamenco.com | http://www.julierichman.com

Contributed by Julie Richman on February 20, 2008, at 10:27 PM UTC.

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Vegetable Oil liked this intel. Apr 15, 2012

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This intel was contributed by Julie Richman Julie Richman

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