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
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
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.