Salmon Cakes

INGREDIENTS

14 oz

fresh salmon (I used Pacific wild caught Sockeye)

3/4 cup

diced onion (sweet or red is preferable)

1/2 cup

diced roasted red peppers (or raw red peppers)

1/4 cup

finely chopped Italian parsley

1/2 cup

seasoned bread crumbs (more if needed)

1 tsp

old bay seasoning

2 tbsp

mayonnaise

1 tbsp

dijon mustard

large egg

squeeze of fresh lemon

1/2 tsp

worcestershire sauce

1/4 tsp

hot sauce

olive oil to saute salmon cakes

1/2 cup

mayonnaise

1 tbsp

dijon mustard

2 tbsp

chili sauce (optional)

1/4 tsp

hot sauce

1 tsp

fresh lemon juice

1/2 tsp

Worcestershire sauce

scallions (chopped)

1 tbsp

chopped fresh parsley

1 tbsp

chopped green olive

1 tbsp

sweet pickle relish

1 tsp

capers (chopped)