Salmon Cakes

Salmon Cakes

Vegetable oil, for frying
3 6-oz portions cooked salmon
1 1/2 c cracker meal
1/4 c panko breadcrumbs
2 large eggs, beaten
2 tsp Old Bay seasoning
1/2 red bell pepper, minced
20 blades fresh chives, snipped
2-3 tbsp fresh dill, finely chopped
3 tsp cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Olive oil, for drizzling
1/4 c mayonnaise
1/4 c chili sauce
1 tbsp dill pickle relish

Flake the cooked salmon with a fork. Add cracker meal and panko to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, 1 tsp pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. Form 3 inch patties of salmon cakes about 1 inch thick. You should yield 8-10 cakes. Fry cakes until golden in a single layer 3-4 minutes on each side. Drain on a paper towel lined plate.

Toss salad greens with coarse salt and lemon juice. Drizzle the greens with a little olive oil and re-toss to coat.

Combine mayo, chili sauce, relish, and remaining pepper sauce in a small dish. To serve, place salmon cakes on a bed of greens and top with chili sauce.