SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW
Provided by Melissa Roberts
Categories Quick & Easy Dinner Lunch Seafood Salmon Fennel Zucchini Summer Pan-Fry Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 servings
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
- Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
- Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
- Form salmon mixture into 2 (3-inch) patties. 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.
- Serve with slaw.
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Shasta Iqbal Shasta
[email protected]These salmon cakes were a great way to use up some leftover salmon. They were easy to make and very tasty.
Rabindra Singh
[email protected]I loved the flavor of the salmon cakes, but they were a bit too dry. I think I would add more moisture next time, maybe some chopped vegetables or a sauce.
Md Hamid
[email protected]These salmon cakes were perfect! I will definitely be making them again.
Rabi Rabi
[email protected]These salmon cakes were a bit too spicy for my taste. I think I would use less chili powder next time.
Frank L. Attila
[email protected]The salmon cakes were a bit too greasy for my taste. I think I would drain them on paper towels next time.
Kennedy Kilonzo
[email protected]These salmon cakes were a bit too fishy for my taste. I think I would use less salmon next time.
Ivette Diaz
[email protected]I'm not a big fan of fennel, but I really enjoyed the zucchini and fennel slaw. It was a great way to add some freshness to the salmon cakes.
Shuvo Khan
[email protected]These salmon cakes were a great way to get my kids to eat fish. They loved the flavor and the fact that they were easy to eat.
Shovo Roy
[email protected]I loved the crispy exterior of the salmon cakes and the tender interior. The zucchini and fennel slaw was a perfect accompaniment.
Kaliah Outten
[email protected]These salmon cakes were amazing! I will definitely be making them again.
chege ndung'u
[email protected]The zucchini and fennel slaw was a bit too tart for my taste. I think I would use less lemon juice next time.
June Slattery
[email protected]The salmon cakes were a bit dry. I think I would add more mayonnaise or sour cream next time.
Amjad iqbal
[email protected]These salmon cakes were a bit bland for my taste. I think I would add more spices next time.
Purisrar Dunia
[email protected]I loved the combination of the salmon cakes and the zucchini and fennel slaw. It was a light and refreshing meal that was perfect for a summer evening.
MD Munzil
[email protected]These salmon cakes were a great way to use up some leftover salmon. They were quick and easy to make, and they tasted great.
Rushlee Albertyn
[email protected]I'm not usually a fan of salmon, but these cakes were delicious! The flavors of the salmon, zucchini, and fennel were perfectly balanced.
Jimmy Jimmy
[email protected]These salmon cakes were a hit with my family! They were so easy to make, and the zucchini and fennel slaw added a refreshing touch.