1/4 red bell pepper, chopped
1/3 red onion, chopped
1/3 cup finely chopped cilantro
1/4 cup mayonnaise (Hellmann's or Best Foods)
1 (5 oz.) pouch boneless pink salmon
1 egg
1 cup Italian seasoned bread crumbs, divided (Progresso or 4C)
3 tbsp. butter
1 tsp. minced garlic

In a bowl combine red bell pepper, onion, cilantro and mayonnaise. Mix until well blended. Then add the whole pouch of salmon, egg and 1/4 cup of bread crumbs. Keep mixing until well blended.

From the mixture make 8 equally sized balls. Roll the balls in the remaining bread crumbs and flatten in to cakes roughly 1/2-inch thick.

Note: Sometimes you can substitute flour and instant potato flakes for bread crumbs on certain recipes but this is not one of those recipes. Flour and potato flakes do not cook well with the salmon.

Melt butter in a skillet over medium heat. Add minced garlic. Add salmon cakes when the butter starts to bubble and pop around the garlic. Fry cakes until they are golden brown.

For a quick sauce, mix equal amounts of mayonnaise and salsa.

Submitted by: Bryan Michler