Summer Salmon Cakes With Zucchini Fennel Slaw Recipes

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SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW



Summer Salmon Cakes with Zucchini Fennel Slaw image

Provided by Melissa Roberts

Categories     Quick & Easy     Dinner     Lunch     Seafood     Salmon     Fennel     Zucchini     Summer     Pan-Fry     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 servings

Number Of Ingredients 10

3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
1/4 pound skinless salmon fillet, chopped
4 Ritz or saltine crackers, coarsely crushed
1 medium zucchini, coarsely grated (1 1/2 cups)
1/2 small fennel bulb, trimmed and thinly sliced
1 tablespoon olive oil

Steps:

  • Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
  • Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
  • Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
  • Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
  • Serve with slaw.

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