Summer Salmon Cakes With Apricot Sauce

• 7 ounces salmon
• 1 jumbo egg
• 13 cup crushed pineapple (mandarin oranges are also very good)
• 3 tablespoons seasoned bread crumbs
• 12 teaspoon salt
• 12 teaspoon white pepper
• 1 teaspoon Old Bay Seasoning
• 8 ounces apricot preserves (I recommend smuckers)

1. Mix all ingredients in a large bowl.
2. be careful to fold in salomn.
3. Do not over work as your cakes will be dry!
4. Divide salmon into mini flat cakes like small cookies and place them to the side.
5. Heat a large nonstick skillet with olive oil to coat.
6. (repeat this after each batch) Place cakes in pan about an inch apart and cook on each side until golden brown.
7. Remove from heat.
8. let rest for 2 minute Warm preserves in microwave for 30sec and drizzle over cakes.

salmon, jumbo egg, pineapple, bread crumbs, salt, white pepper, apricot preserves

Taken from www.food.com/recipe/summer-salmon-cakes-with-apricot-sauce-355757 (may not work)