Side Pannel
Salmon Cakes with Jalapeno Mayonnaise (Tabasco)
Salmon Cakes with Jalapeno Mayonnaise (Tabasco)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 2 Cooked potatoes; peeled
- 14 3/4 oz Canned pink salmon; drained
- -and flaked
- 1 lg Egg
- 1/2 c Cracker crumbs
- 1 tb Fresh chopped dill
- 1 tb TABASCO Jalapeno sauce
- 1 tb Prepared horseradish
- 3/4 ts Salt
- 1 tb Butter or margarine
- 1 tb Olive oil
Directions
In large bowl, mash potatoes; add salmon, egg, 1/4 cup cracker crumbs,
dill, TABASCO Jalapeno sauce, horseradish and salt. Stir until mixture is
well combined. Shape mixture into four 1/2-inch-thick patties. Place
remaining 1/4 cup cracker crumbs in small plate. Dip salmon cakes in
cracker crumbs to coat well on all sides.
In 12-inch skillet, over medium-high heat, heat butter and olive oil. Add
salmon cakes; cook about 4 minutes on each side, turning once.
Serve salmon cakes with Jalapeno Mayonnaise and Green Bean Bundles (see
recipes).
Makes 4 servings.
Nutritional information per serving: 399 Calories, 22 g protein, 30 g
carbohydrate, 22 g fat, 103 mg cholesterol, 1218 mg sodium
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513
dill, TABASCO Jalapeno sauce, horseradish and salt. Stir until mixture is
well combined. Shape mixture into four 1/2-inch-thick patties. Place
remaining 1/4 cup cracker crumbs in small plate. Dip salmon cakes in
cracker crumbs to coat well on all sides.
In 12-inch skillet, over medium-high heat, heat butter and olive oil. Add
salmon cakes; cook about 4 minutes on each side, turning once.
Serve salmon cakes with Jalapeno Mayonnaise and Green Bean Bundles (see
recipes).
Makes 4 servings.
Nutritional information per serving: 399 Calories, 22 g protein, 30 g
carbohydrate, 22 g fat, 103 mg cholesterol, 1218 mg sodium
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513
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