Northwest favorite!


                               1 pound cooked Chinook salmon, canned or preferably fresh 
                               1 small  yellow onion,  diced fine 
                               1 beaten egg 
                               1/2 cup  Panko bread crumbs softened with white wine or soft bread crumbs 
                               1 tablespoon Worcestershire sauce 
                               1/4 to 1/2 teaspoon hot sauce 
                               1/4 teaspoon black pepper 
                               1 cup shredded sharp Tillamook cheese or a very good cheddar
                               1 tablespoon finely chopped  flat leafed parsley 
                               1/4 cup flour 
                               4 tablespoons butter
                               Lemon wedges 

                               If using canned salmon, drain and pick over carefully to remove dark
                               cartilage and bones. Finely chop the onion. Using a fork, flake the salmon
                               and then combine in a medium bowl with the onion, egg, bread crumbs,
                               Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using
                               about 1/3 cup salmon mixture for each cake, shape the mixture into
                               rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board.
                               Dredge the patties in the flour, coating well, but dusting off excess flour.
                               Place the patties in the refrigerator and let set for 30 minutes or longer.
                               Heat the butter in a large skillet until foamy and hot. Add
                               the patties and brown on both sides, cooking about 5 minutes. Remove
                               the salmon cakes from the pan and drain on paper towels. Serve warm,
                               with lemon wedges. 

                               Yield: 6 to 8 servings as appetizer or side dish, 3 to 4 as main course

Please report any bad links..Thanks, Buzz


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