Summer Salmon Cakes with Zucchini Fennel Slaw
Light and flavorful salmon cakes paired with a fresh zucchini and fennel slaw. These golden-crusted patties combine fresh salmon with crispy crackers and are served alongside a bright, crunchy summer slaw dressed in a tangy mayonnaise-based sauce.
Ingredients
- •3 tablespoons mayonnaise
- •2 teaspoons fresh lemon juice
- •3 tablespoons chives
- •1 teaspoon grainy mustard
- •⅛ teaspoon cayenne
- •¼ pound salmon fillet
- •4 pieces crackers
- •1 medium zucchini
- •½ small fennel bulb
- •1 tablespoon olive oil
Cooking Instructions
- 1.
Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
3 min
- 2.
Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
3 min
- 3.
Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
2 min
- 4.
Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
8 min
- 5.
Serve with slaw.
1 min
