Print the recipe page! salmon cakes with dilly lemon rice
This is our family favorite recipe for salmon cakes that I turned shelf stable by using a cooked flour and water mixture in place of the eggs that the original recipe calls for. The flour combination surprised me but it really worked well and my kids didn’t even notice the difference! The Dilly Lemon Rice is a recipe of Anitra Kerr’s shared here with permission. Finished off with lemon herb mayonnaise served on the side, this meal is a refreshing change from the usual.
Prep time: 20 minutes
1 cup water
1/2 cup flour
1/3 cup water
1 small jar pimentos
1/2 cup dried or freeze dried onion
1/4 cup dried chives
1/2 cup mayonnaise (see note)
2 TBS lemon juice
1/2 tsp. seasoned salt
3 cups dry bread crumbs (see note)
4 cans (6 0z.) Skinless Boneless Pink Salmon (see note)
1/4 cup oil
Lemon Herb Mayonnaise
3/4 cup mayonnaise
1 TBS lemon juice
1 tsp. thyme
salt and pepper to taste
Dilly Lemon Rice
2 cups white rice
2 1/2 tsp. dried grated lemon peel
2 tsp. dill weed or dill seed
1 tsp. dried chives
1 tsp. salt
4 tsp. chicken bouillon
Make 3 cups of dried bread crumbs ahead of time (steps to do this are in the notes).
Make the flour based binder
Start a medium pot of water boiling and whisk together flour and 1 cup water. Once the water in the pot is boiling, reduce heat to low and pour mixture into a double boiler over top of the pot to cook. Cook mixture just until thick and remove from heat. Whisk until smooth and then add 1 TBS oil and 1/8 tsp. salt. Set aside until binder is needed. Reserve 4 cups of the hot water to use in the rice recipe.
As soon as the mixture starts to look thick (like mashed potatoes) — pull it off the heat and whisk smooth.
Add 1 TBS oil and 1/8 tsp. salt, whisk again and set aside.
Dilly Lemon Rice
Heat 4 cups of water to boiling. In a small bowl, combine all other ingredients. Add rice blend to the boiling water and cover. Turn heat down to simmer and cook for 15-20 minutes. If using a wonder oven to cook, continue to heat pot with it’s lid on until the lid is hot before putting it into the wonder oven to cook (same amount of time, 15 – 20 minutes). Once cooked, fluff with a fork and serve.
If cooking in a wonder oven be sure to heat the pot with the lid on until the lid is hot before setting it in to cook.
Allow to cook, fluff with a fork and serve.
In a small bowl rehydrate onion and chives with 1/3 cup of water. In a separate bowl combine well drained pimentos, rehydrated onions and chives, mayonnaise, lemon juice and seasoned salt. Taste and adjust seasonings to personal preference. Stir in 4 TBS of flour based binder, well drained salmon, and 1/2 cup of bread crumbs. Divide and form mixture into 6 – 8 balls. Flatten into cakes and dredge in remaining bread crumbs. Fry cakes in oil over medium low heat, 3-4 minutes per side. Combine all ingredients for Lemon Herb Mayonnaise and serve along with salmon cakes.
Add lemon juice and seasoned salt. Check seasonings for taste and add flour mixture.
Add salmon and bread crumbs and combine.
Form into cakes and dredge in bread crumbs.
Fry in a skillet until golden brown, 3-5 minutes per side.
My oh my. Who’s hungry??
- Buy the smallest container of mayonnaise you can — 11 oz would be a little bit short (equaling just over a cup) but pretty close.
- Cayenne pepper can be added for those who like it spicy.
- Do yourself a favor and only buy skinless boneless salmon. I’ve gone the other route and spent what seemed like hours picking out bones from the salmon before using it. Never again — what a pain!
- Having extra bread on hand to make the bread crumbs with is something you’ll want to plan ahead for if you decide on making this recipe. You could keep store bought bread crumbs short term but not for more than a couple months and beyond that they’re simple to make! For three cups of bread crumbs you’ll need about 12 slices of bread, any kind is fine. Slice the bread and then cut into small cubes. Dry in an oven or sun oven at 200 degrees for about an hour and a half until thoroughly dried and grind into crumbs using a food processor or crumble in a large ziploc bag.
In my book this recipe is used as a:
*Long Term Recipe
*3 month meal