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This Recipe Provided by Blue Diamond®

Salmon Cakes with Smokehouse® Nut-Thins®

posted by regnisaw@yahoo.com 4 months ago



Ingredients


2 cups diced salmon fillet, skinless and boneless


¼ cup finely diced onion


2 eggs, lightly beaten


1 Tbs Dijon mustard


1 cup crushed Blue Diamond® Smokehouse® Nut-Thins®


¼ cup diced fresh pineapple


3 Tbs mayonnaise


1 tsp minced fresh garlic


¼ cup chopped fresh cilantro


¼ cup diced tri-color peppers


1 tsp Cajun seasoning


Kosher salt and freshly ground black pepper to taste


¼ cup olive oil, for frying


Lemon wedges, for garnish


Directions


In a large mixing bowl, combine the salmon, onion, parsley, egg, mustard, crushed Smokehouse® Nut-Thins®, diced pineapple, mayonnaise, garlic, cilantro, tri- color pepper, Cajun seasoning, salt, and peppers. Mix very well. Using your hands, form the mixture into 3-inch patties. Lightly dust each salmon cake with a little gluten free flour. In a large sauté pan, heat the oil over medium heat for 1 minute. Add the salmon cakes to the pan and cook for 2 to 3 minutes. Carefully flip the cakes, and cook for an additional 3 to 4 minutes per side. Remove the cakes to a platter. (Yield: 12 cakes)




tags:  salmon cakes with smokehouse® nut-thins®, blue diamond, salmon, fish, seafood
 
 
 
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