In the summer I always use fresh salmon for this dish….we are not quite there yet….so canned salmon it is. Served with Pesto/Mayonnaise, Pesto Pasta and fresh veggies…..reminds me that summer is not too too far away. I needed to finish up the last of my homemade pesto from basil I grew last summer, which I had froze in ice cube trays to use throughout the year.....we are just into Spring....and I can hardly wait for summer and more fresh salmon and basil!
1 400 gram can wild Sockeye Salmon (drained well)
2 minced green onions
1/2 cup gluten free bread crumbs
2 Tblsp. Minced fresh flat leaf parsley
Mix: 2 large Tblsp. Mayonnaise, with 1 tsp Dijon mustard
1 tsp. Dried dill
salt and pepper
Mix up all of the ingredients, shape into patties. Heat a frying pan on medium with a drizzle of olive oil. Brown each side of the salmon cake – about 4 minutes per side.
½ - 2/3 cup mayonnaise
2 large Tblsp. Homemade or store bought basil
Mix well and serve a dollop onto each salmon cake.