Summer Salmon Cakes with Zucchini Fennel Slaw

Name: Summer Salmon Cakes with Zucchini Fennel Slaw
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 0 teaspoons cayenne; 3 Tbsps chopped chives; 1 smalls fennel bulb, trimmed and thinly sliced; 1 teaspoon grainy mustard; 2 teaspoons fresh lemon juice, divided; 3 Tbsps mayonnaise; 1 Tbsp olive oil; 4 Ritz or saltine crackers, coarsely crushed; 355 milliliters medium zucchini, coarsely grated

If $1.84 per serving falls in your budget, Summer Salmon Cakes with Zucchini Fennel Slaw might be The Fourth Of July will be even more special with this recipe. If you have lemon juice, chives, fennel bulb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Ground Cayenne Pepper

Mustard

Chives

Equipment you will use

Whisk

Bowl

Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.

Ingredients you will need

Mayonnaise

Crackers

Zucchini

Salmon

Equipment you will use

Bowl

Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

Ingredients you will need

Lemon Juice

Mayonnaise

Zucchini

Fennel

Equipment you will use

Bowl

Form salmon mixture into 2 (3-inch) patties.

Ingredients you will need

Salmon

Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.

Ingredients you will need

Salmon

Cooking Oil