SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW
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
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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Sanjay Chadara
[email protected]I'm not a big fan of salmon, but these salmon cakes were surprisingly good. The zucchini and fennel slaw helped to balance out the flavor of the salmon.
Sandip Dahal
[email protected]These salmon cakes were easy to make and turned out delicious. The salmon was cooked perfectly and the slaw was light and refreshing. I will definitely be making these again!
Rudash Samadde
[email protected]I love salmon cakes and these were some of the best I've ever had. The zucchini and fennel slaw was a great addition.
Evelyn Chasaya
[email protected]These salmon cakes were just okay. They were a bit bland and the fennel slaw was too overpowering.
Zohaib Doger
[email protected]I made these salmon cakes for a party and they were a big hit! Everyone loved them. They were easy to make and I will definitely be making them again.
Sana taw
[email protected]These salmon cakes were delicious! The salmon was cooked perfectly and the slaw was light and refreshing. I will definitely be making these again!
Ahmedmsnx Azmat
[email protected]These salmon cakes were a bit too dry for my taste. I would recommend adding more moisture to the mixture, perhaps by using mayonnaise or sour cream.
Md.Anisur Rahman Pranto
[email protected]I'm not a big fan of salmon, but these salmon cakes were surprisingly good. The zucchini and fennel slaw helped to balance out the flavor of the salmon.
fares draf
[email protected]These salmon cakes were easy to make and turned out delicious. The salmon was cooked perfectly and the slaw was light and refreshing. I will definitely be making these again!
Far Shy
[email protected]I love salmon cakes and these were some of the best I've ever had. The zucchini and fennel slaw was a great addition.
Cee Matex
[email protected]These salmon cakes were just okay. They were a bit bland and the fennel slaw was too overpowering.
Mohammad Rony Islam
[email protected]I made these salmon cakes for a party and they were a big hit! Everyone loved them. They were easy to make and I will definitely be making them again.
Oliver LaGreca
[email protected]These salmon cakes were so good! I loved the combination of flavors and textures. The salmon was cooked perfectly and the slaw was light and refreshing.
Maimuna Akther
[email protected]The salmon cakes were a bit dry, but the zucchini and fennel slaw was delicious. I would recommend adding more moisture to the salmon cakes, perhaps by using mayonnaise or sour cream.
Kema Kamani
[email protected]These salmon cakes were easy to make and turned out great! I used panko breadcrumbs instead of regular breadcrumbs and they were nice and crispy.
Mike Apostolopoulos
[email protected]I'm not usually a fan of salmon cakes, but these were surprisingly delicious. The zucchini and fennel slaw added a nice freshness and crunch. Will definitely make again!
Tshepo Maake
[email protected]These salmon cakes were a hit! The flavors of the salmon, zucchini, and fennel slaw were perfectly balanced. I especially loved the crispy exterior and the tender, flavorful interior.