Tonight's Dinner - Salmon Cakes w/Zested Lemon Butter Sauce

It's only been recent that I have enjoyed photographing the food we cook. Tonight's dinner was taken from a book lent to me called Sauces and Salsas. Leah and I enjoy fish once and a while so I gave it a whirl.

Basically it's like a crab cake, only with Salmon. Here's a quick how-to.

Using cooked Salmon, mash with a fork until well-flaked. Add in chopped parsley, 2 chopped scallions and a teaspoon of lemon zest.

Take 2.5 cups mashed potatoes and start to work into the Salmon mix until you have 6 cakes.
Chill in the fridge for 20 minutes to firm the cakes up.


Using 1 egg and bread crumbs (we used crushed Chex Mix dues to Leah's gluten intolerance)
coat the cakes.

Fry until golden brown.


For the sauce:
Combine 6 tbsp butter with the remaining lemon zest and some salt and pepper in a sauce pan and heat until hot.

Enjoy.