Description:One of our most requested entrées. Moist salmon, punched up with lemon and coated with a crunchy nutty buttermilk crust. Classy and delicious! Stovetop - 16-20 minutes if thawed, 20-25 minutes if frozen.
Preparation: Thaw completely. If frozen, remove cakes from pan and defrost slightly in microwave before cooking.
Cooking Instructions: Place large skillet over medium heat and add 2 tablespoons cooking oil (1 tablespoon for Regular entrées). Add salmon cakes and cook over medium heat 8-10 minutes. Use pancake turner to turn cakes carefully, and cook another 8-10 minutes or until cakes are done in center (155F on instant read thermometer).
Suggested Sides: Super Suppers Rolls, Mixed Green Salad with Maple Vinaigrette Dressing