Brie’s Salmon Cakes

featuring

Elda’s Kitchen Honey Ginger & Soy Cooking & Grilling Sauce

Ingredients

A 14.75 ounce canned salmon (or cooked fresh salmon)

1 cup plain Panko bread crumbs

1 green onion, chopped

2/3 cup orange bell pepper, chopped

1 egg

1/2 bottle Elda’s Kitchen Honey Ginger & Soy Cooking & Grilling Sauce

1/2 cup vegetable oil

Kosher salt to taste

cracked black pepper to taste

arugula, enough for four servings

whole lemon, cut into 4 wedges

 

Bite Size Nachos

Directions

Empty salmon into mixing bowl. Break salmon apart by using a fork. Add bread crumbs, green onion, bell pepper, salt, and pepper. Mix well. Form a hole in the center of the mix and place the raw egg into the hole. Beat the egg, then blend beaten egg with mixture. Add Elda’s Kitchen Honey Ginger & Soy and mix well.

Pour oil into large frying pan and bring to medium high heat. 

Divide the salmon mixture into four equal pieces and form into balls. Flatten the balls to form patties. Place patties in hot oil and fry for 3 to 4 minutes per side or until a rich golden brown color forms on each side. Remove from oil.

Place equal amounts of arugula on 4 dinner plates. Top with the salmon. Drizzle with Elda’s Kitchen Honey Ginger & Soy.  Add lemon to each plate and serve. Enjoy!