I had a couple leftover cooked salmon fillets from dinner last night so I turned them into salmon cakes and had a couple for lunch along with leftover broccoli. I used the recipe below as a guideline but made some modifications based on what I had on hand. Ken and I have made these tuna (or salmon) cakes many times, but our favorite way to eat them is with a poached egg and the lemon dijon sauce works in place of hollandaise for a lighter version of an eggs benedict. Serve these with some bacon and fruit and you’ve got a tasty brunch!
My salmon cakes are prepared by taking two cooked salmon fillets (4-6 oz ea), 1 egg, 1/4 cup chopped green pepper, dash of cayenne pepper, zest from one lemon, salt and pepper. Pulse all these ingredients in the food processor until it is all mixed and there are no chunks of salmon or green pepper. Form into 4 patties and cook in a skillet over medium heat witht 2 tbsp olive oil. Flip after 5 minutes and cook another 5 minutes on the other side. Serve with a drizzle of lemon dijon sauce.