Salmon Cakes

• 1 pound Salmon (preferably Fresh)
• 1 whole Diced Red Bell Pepper
• 3 whole Scallions, Chopped
• 1/2 cups Panko (or Regular) Breadcrumbs
• 3 Tablespoons Mayonnaise
• 1 Tablespoon Dill Relish
• 2 Tablespoons Fresh Lemon Juice

1. First, poach the salmon.
2. Fill a large skillet with water to almost cover your salmon.
3. Cook until salmon is just done, about 10 minutes or so.
4. Take the salmon out and put it on a plate to cool.
5. Once cooled, break salmon apart with 2 forks.
6. In a large bowl, mix together the rest of the ingredients.
7. Add the salmon and mix.
8. Add a little salt and pepper.
9. Form the mixture into 8 medium patties.
10. Chill in the fridge for 15-30 minutes.
11. In a large skillet, heat some olive oil.
12. When the pan is hot, put the salmon cakes in (you might need to work in batches depending on how big your pan is) and brown the cakes on both sides, about 4 minutes per side.
13. Serve with rice and your favorite tartar sauce!

salmon, red bell pepper, scallions, breadcrumbs, mayonnaise, dill relish, lemon juice

Taken from tastykitchen.com/recipes/main-courses/salmon-cakes-2/ (may not work)