| Ingredients |
| • 1 pound salmon - poached, cooled & flaked |
| • 1/4 cup finely diced onion |
| • 1/4 cup finely diced celery |
| • 1/4 cup finely diced red pepper |
| • 1/2 cup kernel corn - drained |
| • 1 tablespoon chopped fresh cilantro |
| • 1 tablespoon capers - drained |
| • 1 teaspoon chili powder |
| • 1/2 teaspoon coarsely ground black pepper |
| • 1/2 cup mayonnaise |
| • 1 large egg, lightly beaten |
| • 1 tablespoon Dijon mustard |
| • 2 cups cracker meal, divided into 2 equal portions |
| • Salad oil for cooking the salmon cakes
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Instructions |
| 1. In a plastic mixing bowl, combine the flaked salmon, onion, celery, red pepper, corn, minced garlic, cilantro, capers, chili powder and black pepper. |
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| 2. In another plastic mixing bowl, combine the mayonnaise, beaten egg and the mustard. |
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| 3. Combine mayonnaise mixture, 1 cup of cracker meal and the ingredients in other bowl. |
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| 4. With clean hands, shape into 8 salmon cakes, approximately 2" diameter and 3/4" thick. |
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| 5. Place the salmon cakes in the refrigerator for at least 1 hour so they will become firm. |
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| 6. Place the other 1 cup of cracker meal on a flat plate. Pat the salmon cakes on this cracker meal to coat on all sides. |
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| 7. Place the other 1 cup of cracker meal on a flat plate. Pat the salmon cakes on this cracker meal to coat on all sides. |
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| 8. Place approximately 1/2" of oil in a sauté pan and heat on the burner side of the Coleman RoadTrip™ Grill until hot, but not smoking. |
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| 9. Carefully place the salmon cakes in the pan and cook for approximately 5 minutes on each side or until golden brown and heated throughout. |
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| 10. Hold in a warm oven for service. Enjoy with fresh lemon juice or your favorite sauce.
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Yields 8 cakes (approximately 2" in diameter) - recipe developed by The Clever Cleaver Brothers ®
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