Description
A perfectly light, tasty meal for all year!
Ingredients
- FOR THE SALMON CAKES:
- 15 ounces, weight Canned Salmon, Drained
- 1 Lemon, Zested (Reserve The Wedges For Serving)
- ¼ cups Bread Crumbs
- ¼ cups Mayonnaise
- ½ teaspoons Onion Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 6 whole Butter Lettuce Leaves, For Serving
- FOR THE TARTAR SAUCE:
- ½ cups Sour Cream
- ½ cups Mayonnaise
- ½ whole Lemon, Juiced
- 1 clove Garlic, Finely Minced Or Grated
- 2 Tablespoons Chopped, Drained Capers
- ½ teaspoons Hot Paprika Or Cayenne Pepper (or More!)
- 1 Tablespoon Dried Or Fresh Chopped Dill
Preparation
For the salmon cakes, in a bowl, very gently combine all of the ingredients except for the lettuce leaves, leaving some large chunks of salmon. Form the mixture into 6 small patties, and place them in the refrigerator to chill for at least 30 minutes.
While the salmon cakes are chilling, make the tartar sauce. Combine all of the ingredients in a bowl and stir to combine. Taste the sauce, and add some more paprika or a few pinches of salt if you’d like.
When the tartar sauce is done and the salmon cakes are cold, preheat a large skillet (or you can do this in batches) with some olive oil over medium-high heat. When the pan is very hot, carefully add the salmon cakes. Let them sit for 4–5 minutes to crisp, then flip them and continue to cook until browned on both sides.
Serve the salmon cakes in lettuce leaves with the tartar sauce and lemon wedges. Enjoy!
