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Originally published Tuesday, March 25, 2014 at 6:03 AM

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Recipe: Salmon Cakes


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Makes 8 cakes

¼ cup mayonnaise

¼ cup finely chopped fresh dill

¼ cup finely chopped red onion

Finely grated zest of 1 lemon

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 ¾pounds cooked salmon, skin, bones and gray strip of flesh discarded

1¼ cups fresh breadcrumbs

Mild oil, such as canola, for crisping

1. Mix: In a large bowl mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently with a soft spatula.

2. Shape: Pat into eight cakes, each about 3 inches across and 1 inch thick. Roll cakes in breadcrumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional, but makes the cakes easier to handle.

3. Crisp: Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about two to three minutes per side.

— Chicago Tribune



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