(Anything but) Basic Salmon Cakes

Servings: 2 | Serving size: 2 salmon cakes

Cooking Time: 60 Minutes (Cooking time does not include chilling time.)

This recipe can easily be multiplied. The uncooked salmon cakes do not keep well past 24 hours. Cooked salmon cakes will make great sandwiches the next day.

Serve with Plain Mashed Potatoes or Mashed Yams or Healthy French Fries or Plain Mashed Potatoes - Low Sodium Version or Cajun Yam Fries

Place the water in a large skillet over high heat. When the water boils reduce the heat to a very low simmer.

Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook quicker. Remove the salmon from the pan and place on a paper towel to cool.

After the salmon is cool place in the refrigerator to chill.

Place the Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper in a large mixing bowl and whisk together. Place the mixture in the refrigerator while the salmon is chilling.

Flake the chilled salmon into the mixing bowl.

Fold together gently until well blended. Be careful to not break up the salmon too much.

Add the breadcrumbs and fold together until blended.

Form into 4 cakes and chill. This can be made up to 12 hours in advance.

When ready to cook place the breadcrumbs on a plate and place the salmon cakes on top. Pat well and turn. Pat the breadcrumbs on until well coated.

Preheat the oven to 400° F.

Place the oil in a large skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 - 10 minutes.

Serve immediately.