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Butter and Herb Salmon Cakes


4 cups water
1 1/2 lemons
1 10 to 12-oz. salmon filet
1/3 cup celery, finely diced
1/3 cup onion, finely diced
3 teasp. mayonnaise
Pinch cayenne pepper
3/4 teasp. tarragon
1/2 teasp. garlic
1/4 teasp. dry mustard
1/2 teasp. salt
1/2 teasp. black pepper
1 4-oz. pouch Idahoan Butter and Herb
Mashed Potatoes, dry
Canola oil

In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 min., or until done. Remove with spatula. Set aside to cool. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 min. per side). Serve hot.
Prep Time: 15 min. / Cook Time: 15 min. Serves 6./Courtesy of Family Features.