Salmon Cakes

I have loved the Food Network for years now, ever since I started watching Rachel Ray on 30 min. meals 7 yrs. ago. For the last couple of seasons I have been watching the Next Food Network Star. Always amazed at what they can do- always certain that having to make up meals on the fly would be WAY to much for me.

Last years winner was Melissa D'Arabian- a Home Cook. From the very beginning I loved her view and her food. I was so glad she won because I wanted to watch a show she did.

Her show is $ 10 Dollar Dinner, where she prepares a meal that is balanced, interesting and cheap. Definitely my style.

Here is one of my favorites I pulled off her show. I have adapted it slightly- adding sweet potato instead of regular potato. Also using a pouched salmon which takes out about 20 min. of the time that you would have to debone the one from the can.

We also came up with a little sauce on top that is superbly good.

Salmon Cakes

Ingredients

• 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 egg
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested
• 4 pouches of pink salmon (2.6 oz each)
• 1 baked or boiled sweet potato, peeled, and fluffed with a fork
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Sauce:

Mix together

2 Tbsp. Mayo

1 tsp. dijon mustard

2 tsp. el pato

1 tsp lemon juice