Salmon Cakes with Jalapeño Mayonnaise

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Salmon Cakes with Jalapeño Mayonnaise


  • 2 potatoes, cooked, peeled, and mashed
  • 1 (14 3/4-ounce) can pink salmon
  • 1 large egg
  • 1/2 cup cracker crumbs, divided
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 tablespoon prepared horseradish
  • 3/4 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1 tablespoon olive oil
  • Jalapeño Mayonnaise (recipe follows)
  • Green Bean Bundles (recipe follows)


Combine potatoes, salmon, egg, 1/4 cup of the cracker crumbs, dill, TABASCO® Green Sauce, horseradish, and salt in a large bowl and mix well. Shape mixture into four 1/2-inch-thick patties.

Place remaining 1/4 cup cracker crumbs in a small plate. Dip salmon cakes in cracker crumbs to coat well on all sides. Heat butter and oil in a 12-inch skillet over medium-high heat. Add salmon cakes and cook about 4 minutes on each side, turning once.

Meanwhile, prepare Jalapeño Mayonnaise and Green Bean Bundles; serve with warm salmon cakes.

JALAPEÑO MAYONNAISE: In a small bowl combine 1/3 cup mayonnaise, 2 teaspoons fresh chopped dill, and 1 teaspoon TABASCO® Green Sauce; mix well.

GREEN BEAN BUNDLES: Steam 1/2 pound green beans and 2 green onions until beans are tender-crisp and green onions are tender. Carefully tie "bundles" of green beans with long pieces of green onion to make 4 bundles.

Makes 4 servings.

Nutritional information per serving: 399 calories, 22 g protein, 30 g carbohydrate, 22 g fat, 103 mg cholesterol, 1218 mg sodium

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