Tracy's Salmon Cakes

Servings: 4

Notes:  This recipe doesn't specify amounts - just add more of what you love!

Ingredients:
Cakes
Chopped roasted red pepper
Chopped fresh jalapeno pepper
Whole grain Dijon mustard
Finely diced fresh red pepper
Finely diced onion (I use purple)
Chopped flat leaf parsley

Light mayonnaise (just enough to bind)
Freshly grilled Wild Alaskan Salmon
Bread Crumbs
Beaten Egg
Coconut Oil

Sauce
Pepper, mustard, onion, and parsley reserve
Chopped pickled jalapeno
Chopped dill pickles
Sour cream
Light mayonnaise

Instructions:

1. Combine the pepper, mustard, onion, and parsley and reserve 1/3 for the sauce.
2. Add to the "2/3rd's" portion the light mayo, salmon, bread crumbs, and beaten egg.  Combine thoroughly.
3. Form the mixture into cakes and pan fry in approximately 2 tablespoons of coconut oil.
4. To make the sauce add the picked ingredients to the reserve and then add to sour cream and light mayonnaise.  Serve cakes while hot with the sauce on the side or serve on a toasted whole wheat but with the sauce on top.