Ingredients
Yields 6 to 8 salmon cakes
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
For the salmon cakes:
1-pound fresh salmon, skin removed
1/2 cup lemon juice
1-1/3 cup plain breadcrumbs
1/3 cup all-purpose flour
1/2 green bell pepper, finely chopped
1/2 small onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 large eggs, lightly beaten
cooking spray
For the vinaigrette:
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup extra virgin light olive oil
Preparation
