Salmon Cakes with Lemon Rice

Name: Salmon Cakes with Lemon Rice
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters capers, drained; 2 teaspoons dried tarragon; 296 milliliters dry bread crumbs; 1 large egg, beaten; 2 Tbsps minced fresh parsley, optional; 473 milliliters instant brown rice; 4 servings Kosher salt; 1 slice Lemon; 1 Tbsp fresh lemon juice; 59 milliliters mayonnaise; 1 Tbsp extra-virgin olive oil; 836 grams red or pink salmon, drained; 4 Tbsps vegetable oil; 1 Tbsp Worcestershire sauce

Salmon Cakes with Lemon Rice might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 866 calories, 51g of protein, and 45g of fat per serving. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have egg, olive oil, bread crumbs, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Remove skin and large bones from salmon.

Ingredients you will need

Salmon

Combine in a bowl with 1/2 cup of the bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, and tarragon, and season with salt and freshly ground pepper.

Ingredients you will need

Worcestershire Sauce

Ground Black Pepper

Breadcrumbs

Mayonnaise

Tarragon

Capers

Salt

Egg

Equipment you will use

Bowl

Mix together well and form into 12 small patties. Coat salmon patties in remaining bread crumbs. Cook rice according to package directions. Leave covered and set aside while you cook the salmon cakes.

Ingredients you will need

Breadcrumbs

Salmon

Rice

Heat the vegetable oil in a large, nonstick skillet over medium-high heat until oil is hot but not smoking. Saut patties in batches for 2 to 3 minutes on each side, or until golden brown. Toss rice with the parsley, olive oil, lemon juice, and kosher salt to taste.

Ingredients you will need

Cooking Oil

Kosher Salt

Lemon Juice

Olive Oil

Parsley

Rice

Equipment you will use

Frying Pan

Serve with salmon cakes and lemon slices.

Ingredients you will need

Salmon

Lemon

Equipment

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

capers, drained 2teaspoons

dried tarragon 296milliliters

dry bread crumbs 1large

egg, beaten 2Tbsps

minced fresh parsley, optional 473milliliters

instant brown rice 4servings

Kosher salt 1slice

Lemon 1Tbsp

fresh lemon juice 59milliliters

mayonnaise 1Tbsp

extra-virgin olive oil 836grams

red or pink salmon, drained 4Tbsps

vegetable oil 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.