Salmon Cakes - Make 4

ingredients

For Salmon Cakes:

• 2 lbs. Salmon Filet, boneless and skinless
• 2 cups Panko Breadcrumbs (+/-)
• 1/4 cup Stonewall Kitchen Sesame Ginger Teriyaki Sauce
• 1/3 Cup Stonewall Kitchen Tangerine Marmalade or Mimosa Jam
• Salt and Pepper to taste
• 3 eggs, beaten lightly
• Vegetable Oil for frying

For the Sauce:

• Remaining jar of Stonewall Kitchen Tangerine Marmalade or Mimosa Jam
• 1-cup sour cream or non-fat/non flavored yogurt (drained well)
• Zest of 2 tangerines (orange zest may be substituted)

directions

For Salmon Cakes:

1. Mince salmon medium fine and put in mixing bowl.
2. Add breadcrumbs, teriyaki sauce, tangerine marmalade or mimosa jam and salt and pepper to taste.
3. Add lightly beaten eggs and check for consistency. The salmon mixture should be a little moist but not too wet. Add more breadcrumbs if it is too moist.
4. Form into 4 to 6 oz. patties for dinner size portions or into 2 oz. patties for appetizer portions.
5. Heat vegetable oil in a shallow skillet and panfry on one side until golden brown. Turn patties over and continue cooking until other side is golden brown also. For appetizer portions, flip and cook for only 2 more minutes to prevent overcooking.

For Tangerine Sauce:

1. Mix all ingredients together and allow to chill.

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Tangerine Marmalade Item: 101300 $7.95

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Mimosa Brunch Jam Item: 101340 $7.95

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Sesame Ginger Teriyaki Sauce Item: 131114 $7.95

For a savory sauce- Mix together 1/2 cup mayonnaise, 1 tablespoon capers and 1/4 cup Stonewall Kitchen Wasabi Mustard or your favorite Dijon mustard