Salmon Cakes

Salmon Cakes
by Sarah M.

1/2 cup white onion, diced fine
1/3 cup red bell pepper, diced fine
1/3 cup celery, diced fine
1 teaspoon capers, chopped
2 cubes Dorot Crushed Garlic
2 cubes Dorot Chopped Basil
2 6-ounce cans Alaskan salmon, boneless and skinless
1 egg
1 heaping Tablespoon ground flaxseed
zest of 1 lemon
about 1 cup panko breadcrumbs
olive oil


In a sauté pan over medium to high heat, add the onion, bell pepper, celery, capers and Dorot cubes. Sauté until the vegetables are soft and translucent. Let the mixture cool.

In a mixing bowl, add the canned salmon, egg, ground flaxseed, zest of 1 lemon and the cooled vegetable mixture. Mix everything together and form into 8 patties.

Coat each salmon patty with panko breadcrumbs. In a pan over high heat, add a bit of olive oil and fry each patty on both sides.

Serve with a wedge of lemon and horseradish lemon mayo.

For the mayonnaise:
2 heaping Tablespoons light mayonnaise
Juice of 1 lemon
1 teaspoon prepared horseradish
a few good dashes of Old Bay Seasoning

Mix the 4 ingredients together in a small bowl; let the mixture sit for about a half an hour before serving.