My easy salmon cakes become delicious burgers just by adding the buns!
2 cans canned salmon, drained (but liquid reserved in separate bowl)
½ white onion, grated
1 cup seasoned bread crumbs
dash of ground pepper
dash of hot sauce and any other seasonings desired
2 Tablespoons Olive oil
**finely chopped garlic may also be added. Feel free to play around with your seasonings; this is just a basic recipe that I like to use. It is super easy and super quick!
buns or dinner rolls
Mix all ingredients together in a large bowl. (The reason you grate the onion, is the fine texture, along with the liquid from the onion adds a lot of flavor). Form into patties. If the texture is too dry, add the liquid from the canned salmon by a teaspoon at a time, until texture is desired wetness. If you do not want as fishy of a taste, use milk.
Heat olive oil in a large skillet over medium heat and cook salmon cakes for about 3 to 5 minutes on each side. Add cilantro lime cream sauce to buns, and any other toppings that you desire to either a bun or a dinner roll if you would like "slider" sized burgers.
AIMEE'S CILANTRO LIME CREAM SAUCE
1 bunch cilantro, stems removed
3/4 cup sour cream
juice of one large lime or 2 limes
zest from one lime
salt and pepper to taste
In a blender, combine cilantro, sour cream, lime juice and lime zest. Add salt and pepper, blend together. Serve with salmon burgers. (I also use this sauce for fish tacos, to serve with fish, etc. It is easy and delicious!)
AIMEE FORTNEY'S PEACH MARTINI
3 peaches, peeled and sliced
2 shots of vodka
juice of one lime
Blend peach slices in blender. Add to cocktail shaker along with vodka, lime juice and ice. Shake, strain and serve! Sassy, sweet and southern.
**Tip for peeling peaches; place peach in boiling water for 30 to 60 seconds; no longer. Remove from boiling water with a slotted spoon, then immediately place into an ice bath (a bowl of ice and water.) This stops the cooking process, and peel will come off easily.