1lb.Wild Alaskan ground salmon burgerflaked and cooked
1pastured egglightly beaten
1cup + 1 Tbsmayonnaiseseparated
1/2cupwhite bread crumbs or panko
sea salt and black pepper
cayenne pepperto taste (optional)
1 1/2Tbsfresh lemon juice
Downtown Farm & Aquaponics Microgreens
In a bowl, using a fork, stir together the Wild Alaskan salmon ground burger, pastured non-gmo egg, 1 Tbs. mayonnaise, bread crumbs, onions, 1/2 tsp. salt, 1/2 tsp. pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours to make them firm.
Using an immersion blender, blend 1 cup mayonnaise, mustard, lemon juice, salt, pepper and cayenne until smooth. Cover the dressing and refrigerate until ready to serve.
Line a baking sheet with paper towels. Heat skillet on medium high. When hot, add oil of choice. Fry the salmon cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the cakes to the prepared baking sheet to drain.