Recipe: Salmon Cakes with Lemon Sauce, Rice and Carrot Pilaf and Buttered Peas
Description: None
Ingredients: [{"text": "Lemon Sauce"}, {"text": "c. light mayonnaise"}, {"text": "2 tsp. freshly grated lemon peel"}, {"text": "1 tbsp. fresh lemon juice"}, {"text": "1 tbsp. milk"}, {"text": "1/2 tsp. dried dill"}, {"text": "1 c. plain dry bread crumbs"}, {"text": "1 small onion"}, {"text": "1 large egg"}, {"text": "2 tbsp. light mayonnaise"}, {"text": "1 can pink salmon, undrained"}, {"text": "4 tsp. oil"}, {"text": "Rice & Carrot Pilaf (recipe follows)"}, {"text": "Buttered Peas (recipe follows)"}]
Instructions: Mix sauce ingredients in a small bowl.
Add 1/2 cup bread crumbs, the onion, egg and mayonnaise to salmon; mix well.
Spread remaining 1/2 cup crumbs on wax paper. Form salmon mixture into 8 patties. Lightly press in crumbs to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; fry 2 to 3 minutes per side until heated through and browned. Serve with sauce; accompany with pilaf and peas.
Rice & Carrot Pilaf
Heat 2 tsp oil in a 2-qt saucepan over medium-high heat. Add 1 chopped medium onion; sauté 3 min­utes or until soft and starting to brown. Stir in 2 cups water, 1 cup uncooked white rice, 2 shredded medium carrots and 2 chicken-broth cubes. Bring to a boil, stir, reduce heat, cover and simmer 18 to 20 minutes until rice is tender and li­quid is absorbed.
Buttered Peas
Cook 3 cups frozen green peas as directed on bag. Stir in 1 Tbsp margarine and 1/2 tsp salt.
