Recipe: Crispy Salmon Cakes with Ginger Mayonnaise

Crispy Salmon Cakes
Source: Chef Terry Henderson
(A dish I used to prepare at a resort north of Toronto)
Serving Size: 4

1 1/4 pounds salmon -- 1/4 inch diced
2 tablespoons mayonnaise
1/4 cup onion -- diced
2 tablespoons parsley -- chopped
3/4 teaspoon salt
1 1/2 tablespoons lemon juice

Combine all ingredients and form into patties, Place in freezer for 10 minutes. Set up breading station (Milk, egg, and breadcrumbs) and bread TWICE. Pan fry in shallow skillet in light oil.
Serve with creamy Ginger Mayonnaise dressing. (Recipe Below) Serve with a nice fresh salad.

Ginger Mayonnaise
Serve with Salmon Cakes

1 1/2 Tablespoons Fresh ginger root -- very finely chopped
1 cup mayonnaise
2 teaspoons sugar
Milk -- as required

Mix mayonnaise, ginger, and sugar together thoroughly, and according to taste. If necessary add a little milk, 1 teaspoon at a time, to produce a mayonnaise which forms soft peaks when dropped from a spoon.(Add more milk to produce a thinner mayonnaise for salads.)Store refrigerated in an airtight container.