Salmon Cakes with Chipotle Mayo Sauce

1 lb salmon-poached, cooled & flaked
1/4 cup finely diced onion
1/4 cup diced celery
1/4 cup finely diced red pepper
1/2 cup kernel corn - drained
2 cloves minced garlic
1 Tbsp chopped fresh cilantro
1 Tbsp capers - drained
1 tsp chili powder
1/2 tsp Cains® Mayonnaise
1 large egg, lightly beaten
1 Tbsp Dijon mustard
2 cups plain bread crumbs, divided into 2 equal portions
Olive oil for cooking the salmon cakes

Chipotle Mayo Sauce
1/2 cup Cains® Mayonnaise
1/2 cup Cains® Chipotle Ranch Dressing
1/4 cup sweet pickle relish
For extra spice add 1/4 tsp chipotle
pepper puree
In a plastic mixing bowl, combine flaked salmon, onion, celery, red pepper, corn, minced garlic, cilantro, capers, chili powder and black pepper.

In another plastic mixing bowl, combine the mayonnaise, beaten egg and the mustard. Combine this mayonnaise mixture with the salmon mixture and 1 cup of bread crumbs. With clean hands, shape into 8 salmon cakes, approximately 2" in diameter and 3/4" thick. Cover the salmon cakes and place in the refrigerator for at least 1 hour so they will become firm.

In a small bowl, mix together all the Chipotle Mayo Sauce ingredients and refrigerate.

Place the other cup of bread crumbs on a flat plate. Pat the cakes on the bread crumbs to coat on all sides. Place apporximately 1/2" of olive oil in a saute pan and heat on medium heat.  When the oil is hot (not smoking), carefully place the salmon cakes in the pan and cook for approximately 5 minutes on each side or until golden brown and heated throughout.  Place on paper towels to drain. Transfer to an ovenproof platter and hold in a warm oven for service.
Enjoy with the Chipotle Mayo sauce. 
 
Yield 8 cakes

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