Ingredients:
1 lb salmon, skinned
1 red pepper, finely chopped
¼ cup chopped artichoke (canned)
2 potatoes
1 small onion, finely chopped
1 clove garlic, minced
1 cup bread crumbs
2 eggs, beaten
1 tsp. cayenne
Sandwich buns (I used Oroweat's Multi-Grain Sandwich Thins)
Salad greens
salt and pepper to taste
Lemon Mustard Sauce:
2 tsp. Dijon mustard
1 Tbsp. lemon juice
1 tsp. honey
1 tsp. chopped capers
¼ tsp. olive oil
Method:
1. Peel potatoes, boil and mash them. Set aside for later.
2. Fill a saucepan with water, bring to a boil and cook the fish for 5 minutes. Remove and flaked fish with a fork finely, making sure to remove any bones.
3. Place the fish, mashed potatoes, artichokes, and the rest of the ingredients. Mix well by hand, adjust the mixture, if it is crumbly, add another egg or more bread crumbs if it is too sticky.
4. Gently form the mixture into cakes. Heat skillet with a little oil and fry cakes over medium heat. Set aside. In a bowl, whisk the ingredients for the lemon mustard sauce. To assemble: Brush buns with mustard sauce, arrange some salad greens on bun and serve salmon cake on top. Drizzle some sauce on top if you like.
