I am looking for the recipe that used to be printed on the back of the Chicken of the Sea pouches of salmon but is no longer there since they changed the packaging. Does anyone out there have it or one that is similar.
This might be the one you are looking for from chickenofthesea.com/
Easy Salmon Cakes
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1 large egg, beaten
1 cup seasoned breadcrumbs
3 Tablespoons butter
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
Substitute approximately 2 (6-oz.) cans drained salmon for 1 pouch.
Preparation Time: 10 minutes, Cook time 8 minutes
Dollop these cakes with an easy Lemon Dill and Chive Sauce. Simply combine 1/3-cup of sour cream with a pinch of lemon zest and 1-teaspoon each of fresh dill and chives.
Serving Size 1 cake; Calories 351; Calories from Fat 216; Fat 24 g.; Saturated Fat 9 g.; Carbohydrates 20 g.; Fiber 1.5 g.; Sugars 2 g.; Protein 14 g.; Cholesterol 102 mg.; Sodium 832 mg.; Vitamin A 17%; Vitamin C 25%; Calcium 7%; Iron 12%;
The only thing my mother and I ever did is, drain salmon, place in bowl, break up or take out bones. Add a chopped up onion, an egg and enough plain broken up bread to be able to form patties.
This is a page about muffin tin salmon cakes. Preparing a recipe in a muffin tin allows you to make nicely sized single servings.