2 lb. cooked salmon
1 c. fresh bread crumbs
1/2 c. mayonnaise
5 Tbs. fresh basil
1 Tbs. Dijon mustard
2 large eggs
1/2 red onion, minced
3 scallions, minced
1 jalapeno, minced
1 tsp. fresh dill, chopped
1 tsp. hot sauce
1 tsp. salt
1/2 tsp. black pepper
1/4 c. canola oil
1 recipe Crunchy Corn Relish
1. Preheat oven to 250 degrees.
2. Chop veggies.
3. Carefully break up the salmon with a fork into large chunks in a large bowl. Add 1/2 c. of the bread crumbs and all the other ingredients except the oil. Stir just until mixed.
3a. Make Crunchy Corn Relish.
4. Form the mixture into twelve 2 1/2-inch cakes. Coat both sides of the cakes lightly with the remaining bread crumbs, shaking off any excess crumbs.
5. Heat the oil over medium-high heat in a large non-stick skillet. Cook 6 to 9 cakes at a time, about 3 mintues per side, turning only once, until light golden brown. Remove from the oil and place on a paper towel to drain. Transfer the cooked, drained cakes to a baking dish and place in the oven to keep warm while the remaining cakes cook.
6. Serve immediately with Crunchy Corn Relish.