Salmon Cakes With Lemon-Herb Sauce

• 1/3 cup mayonnaise
• 1-1/2 teaspoons prepared horseradish
• 1 teaspoon lemon juice
• 2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1/8 teaspoon salt
• Dash lemon-pepper seasoning
• 1 pouch (6 ounces) boneless skinless pink salmon
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped sweet red pepper
• 3 to 4 teaspoons dry bread crumbs
• 1-1/2 teaspoons lemon juice
• 1/8 to 1/4 teaspoon seasoned salt
• Dash cayenne pepper
• 3 tablespoons cornmeal
• 2 tablespoons butter

1. In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties.
2. In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture.

mayonnaise, horseradish, lemon juice, thyme, salt, lemonpepper seasoning, salmon, mayonnaise, green onion, sweet red pepper, bread crumbs, lemon juice, salt, cayenne pepper, cornmeal, butter

Taken from www.tasteofhome.com/recipes/salmon-cakes-with-lemon-herb-sauce/ (may not work)