Salmon Cakes

Ingredients

• 4 servings canola oil for frying
• 0.5 cup chili sauce 
• 20  blades chives fresh snipped chopped
• 4 servings coarse salt 
• 1.5 cups cracker meal 
• 2 tablespoons dill pickle relish 
• 2 large eggs beaten
• 2 tablespoons optional: dill fresh finely chopped
• 1  lemon zest juiced
• 4 servings olive oil extra-virgin for drizzling
• 1 teaspoon cayenne pepper sauce 
• 0.5  bell pepper red seeded finely chopped
• 0.5 cup reduced fat mayonnaise 
• 4 servings salad greens 
• 18 ounce salmon cooked drained well canned
• 2 teaspoons old bay seasoning blend 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Watch how to make this recipe.
2. Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
3. Flake the cooked cooled salmon with a fork.
4. Add cracker meal to the bowl and work through the fish with your hands.
5. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl.
6. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side.
7. Drain on paper towel lined plate.
8. Toss salad greens with coarse salt and the juice of the lemon you zested.
9. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
10. Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.