Author: Simple-Food-Solutions.com (Inspired from Food Network Recipe)
Ingredients
2 14.75 ounce cans salmon, drained & cleaned
1 cup corn
1 large egg
3 tablespoons breadcrumbs for mixing in salmon cakes
½ cup breadcrumbs for salmon cake topping
3 tablespoons tartar sauce
1 tablespoon spicy mustard
2 tablespoons minced roasted red peppers, dried with paper towels
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 teaspoon old ay seasoning
½ teaspoon salt
½ teaspoon pepper
Instructions
Drain Salmon from cans and clean salmon of any skin, bones, dark spots, and cartilage. Flake salmon apart into a mixing bowl. Add corn, egg, 3 tablespoons bread crumbs, tartar sauce, lemon zest, spicy mustard, old bay seasoning, parsley, minced red peppers, salt, and pepper. Blend mixture together completely.
Form into 6 equal size balls, and then flatten slightly, while molding to keep salmon cakes holding together. Place on a wax paper lined plate. Cover with more wax paper.
Place in the refrigerator for 1 to 4 hours or in the freezer for 30 minutes.
Preheat oven to 400 degrees and heat 3 tablespoons of oil in a oven safe large skillet.
Spread ½ cup of breadcrumbs on a small plate. Press the salmon cakes one at a time into the breadcrumbs to coat both side.
Fry the salmon cakes for 2 minutes on each side. After frying the second side, transfer the cooking skillet to the oven to finish cooking the salmon cakes for 6 minutes.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=2558