Gluten Free Salmon Cakes with Two Quick Sauces Recipe

Ingredients

Salmon Cakes

1 – 15 ounce can salmon, undrained
1 cup Kinnikinnick panko style gluten free bread crumbs
3 large eggs, lightly beaten
1 cup frozen corn, thawed
1 – 2.5 ounce can sliced black olives
3 scallions (green onions) green and white part, thinly sliced
2 heaping teaspoons Old Bay Seasoning (if you don’t have Old Bay Seasoning, than season with salt, pepper, paprika and a few dashes of hot sauce)
3 -4 tablespoons cooking oil

Quick Dill Sauce

6 ounces Greek yogurt (full, low or non-fat)
1 tablespoon fresh dill, minced
1 small clove garlic, minced or grated
juice of ½ lemon
salt and pepper

Quick Tartar Sauce

1 cup mayonnaise
¼ heaping cup of sweet pickle relish
Juice of 1 lemon
¼ teaspoon salt

Directions

Salmon Cakes

In a large mixing bowl, flake the salmon with a fork. Add the bread crumbs, eggs, Old Bay seasoning, olives, corn and green onions. Mix well and form into eight patties, each about ½ inch thick, compacting firmly.

Heat the oil in a large skillet over medium high heat. Fry the patties in batches (do not over crowd the pan) for 3 – 4 minutes per side or until nicely browned.

Quick Dill Sauce

Combine the first 4 ingredients in a small mixing bowl. Add salt and pepper to taste. Serve immediately or store, covered in the refrigerator until ready to serve.

Quick Tartar Sauce

Combine all ingredients and mix well. Serve immediately or store in refrigerator until ready to serve.

Servings

A gluten free recipe that serves 4 – 6 people.