Thursday, February 9, 2017 / by Jenel Yeamans
For all you seafood lovers!
2 strips bacon, cooked until crispy, crumbled and save the bacon grease
1/4 cup chopped onion
1/2 cup mayo
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 - 14 ounce can of wild salmon, check for large bones
1 baked or broiled russet potato, peeled and fluffed with fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil
Heat 1 tablespoon of the bacon grease in a small saute pan over low heat. Add the onions and cook until soft, then cool.
Mix bacon, onion, egg, mayo, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In another dish, combine bread crumbs, Parmesan, and pepper to taste. Coat the patties in the bread crumb mixture. Heat 1/4 cup oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3-4 minutes per side. Add oil as needed.