Recipe: Tangy Dijon Salmon Cakes

Grilled salmon is great, but what if you want something a little bit fancier? You can't go wrong with these simple, flavorful salmon cakes - great for a potluck or summer dinner party. Lemon, mustard, and thyme provide lots of great, tangy flavor, and a bit of hot sauce gives them just a tiny extra kick (add more if you like a bigger kick).  This can also be a good way to use up leftover salmon that you didn't grill the night before.

Dijon Salmon Cakes

Ingredients:

Dijon mustard. (Photo credit: Wikipedia)

1 pound fresh salmon filets, skin and bones removed, cut into chunks
1 egg  
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped 
2 tablespoons cooking oil

Directions:

• In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.
• In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.
• Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.
• Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
• In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.
• Serve immediately.