Salmon Cakes with Creamy Dill Sauce

This is a quick budget meal that tastes so good everyone will think you spent the whole day in the kitchen. By using a mixture of butter and olive oil, the cakes crisp up very nicely and have a wonderful salty flavor from the butter.

In your mixing bowl:

15 oz salmon, either left over grilled or canned, drained and bones removed

1 Cup bread crumbs (gluten free or traditional depending on your diet)

1 TB cajun seasoning

3 eggs

Work all ingredients together well. Let mixture rest for a few minutes so bread crumbs absorb moisture from eggs. This is especially important when using gluten-free bread crumbs which are sometimes drier than wheat-based bread crumbs.

Add both evoo and butter to a saute pan or iron skillet. Heat on medium high. Patty out the salmon cake mixture and fry 4 minutes on each side. These cakes are delicate. They only need to be turned once. Don’t push them around in the pan.

Lemon Dill Cream Sauce

Whisk together:

1/3 Cup sour cream

1 TB dill

2-3 TB lemon juice

salt and pepper to taste

This sauce can be made in advance. It keeps in the fridge for about 1 week.

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