2 strips bacon, diced and cooked, reserve drippings
1/4 Cup finely chopped onion
1/3 Cup mayonnaise
2 tsp Dijon mustard
¼ C + 1 tsp Olive Gourmet Eureka Lemon Fused EVOO (divided use)
1 (14 oz) can pink salmon, drained and flaked
1 small potato, peeled and boiled and roughly mashed with fork
1/4 Cup frozen corn, thawed
Panko bread crumbs for coating
Heat bacon drippings and add chopped onion. Cook until tender. Drain on paper towel.
Mix egg, mayo, mustard and 1 tsp Lemon EVOO in small bowl. Whisk until smooth. Add bacon, onion and corn. Add salmon and potato and combine with fork or by hand, careful not to over mix.
Form into patties and coat in bread crumbs. Heat ¼ C oil in large skillet and cook salmon cakes until golden and crispy, about 3 – 4 minutes per side. Remove and cool on paper towel.
Lemon AIOLI Sauce:
1 Cup good quality mayonnaise
1 small clove garlic, pressed
1 Tbsp Olive Gourmet Eureka Lemon Fused EVOO
1-2 Cornichon (tiny dill) pickles, chopped finely
Combine all ingredients and whisk. Serve over salmon cakes.