Butter and Herb Salmon Cakes Recipe

• 4 cups water
• 1 1/2 lemons
• 1 (10-12 oz. salmon filet)
• 1/3 cup celery, finely diced
• 1/3 cup onion, finely diced
• 3 tsp. mayo
• Pinch of cayenne pepper
• 3/4 tsp. tarragon
• 1/2 tsp. garlic
• 1/4 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (4oz) Idahoan butter and Herb Mashed Potatoes, dry
• Canola Oil

1. In medium pot, boil 4 cups water with the juice of the lemons, placing 1 lemon half in the water.
2. Reduce heat to a simmer boil.
3. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done.
4. Remove with spatula.
5. Set aside to cool.
6. When salmon is cool, combine with celery, onion, mayo, cayenne, tarragon, garlic, dry mustard, salt and pepper in large bowl and mix well.
7. Add dry potatoes slowly while mixing until everything is moist.
8. Form patties and cook in preheated canola oil in large skillet on medium-high heat until both sides are brown.
9. Approx.
10. 3 minutes per side.

water, lemons, salmon filet, celery, onion, mayo, cayenne pepper, tarragon, garlic, dry mustard, salt, pepper, butter, canola oil

Taken from cookeatshare.com/recipes/butter-and-herb-salmon-cakes-60908 (may not work)