Salmon Cakes

Salmon fillets can be served simply baked with a light seasoning of salt, pepper, extra virgin olive oil & lemon juice. However, if you are in a mood for something elaborate, then salmon cake is the thing to try. Since it gets quite rich with all the additional condiments, I prefer this in winter time, with a side of quinoa salad or a fresh garden salad. I came across this recipe in Everyday Food a few years ago and have used it a few times. This recipe will make four salmon cakes. Calories per serving is 291 calories

Ingredients:
For Salmon Patties:
1 lb. skinless salmon fillet
Coarse salt and freshly crushed pepper
4 scallions, thinly sliced
2 tablespoon dried parsley flakes
4 tablespoon spicy brown mustard
2 tablespoon prepared horseradish
1 tablespoon minced capers
1/4 cup dried breadcrumbs
1 egg
Lemon juice from 1/2 a lemon

For Lemon Herb sauce:
4 tablespoon Fromage Blanc
Juice from half a lemon
1 tablespoon dried parsley flakes
Coarse salt to taste



Preheat oven to 400 degrees. Place salmon on a greased rimmed baking sheet, sprinkle with salt and pepper and bake for 18 minutes. Move it to a plate to allow it to cool down. Meanwhile, mix scallions, parsley flakes, mustard, horseradish, capers, breadcrumbs, egg and lemon juice in a bowl.
Flake salmon with a fork and mix with the other ingredients in the bowl. Shape them into 4 patties and place them in the refrigerator for 15 minutes allowing them to firm up.
Turn the broiler on high. Place the salmon patties on aluminum foil covered rammer baking sheet. Broil for 5-8 minutes till the top is golden brown.

Prepare the Lemon Herb sauce while the patties are cooking. Mix the ingredients of the sauce together and serve on side.