Salmon Cakes with Remoulade

Salmon Cakes

6 3oz filets of salmon, cooked and flaked or 1 can (16 oz) salmon
½ red bell pepper, diced into small cubes
½ green bell pepper, diced into small cubes
1 bunch green onion, diced
¼ cup chopped flat-leaf parsley
4 slices white bread
1 tbsp mayonnaise
4 tbsp Miracle Whip
1 tbsp Dijon mustard
1 tsp lemon zest
salt & pepper
canola oil

Using a food processor, process the bread into small crumbs.
In a large bowl, mix salmon, bell peppers, onion, parsley, ¾ of the bread crumbs, mayonnaise, Miracle Whip, mustard and lemon zest. Add salt and pepper to taste.
Shape the salmon mix into patties. Cover with plastic wrap and refrigerate for at least an hour. Overnight is ok too. (You should have about 8 patties)
Once the patties have cooled, put the remaining bread crumbs in a large plate. Dip the patties in the bread crumbs.
In a large pan, heat about 3 tbsp of canola oil (med-high heat).
Place 4 salmon patties in the heated oil. Cook for about 4 minutes on each side. Finish remaining batch.
Carefully transfer cooked patties onto a plate covered with paper towels.
You can serve immediately on top of a bed of spring mix lettuce. Top with remoulade and serve with a lemon wedge.

(You can also reheat later by preheating the oven to 400° and baking for 7-8 minutes on a cookie sheet.)

Remoulade

¼ cup mayonnaise
1 tsp horseradish
¼ tsp Tabasco
¼ tsp cayenne
¼ tsp paprika
1 to 1 ½ tsp lemon juice

Mix all the ingredients well. Serve on top of the salmon cakes.