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Convenient canned salmon mixed with mayonnaise and bread crumbs makes a quick and easy salmon cake. Finely chopped jalapeno pepper adds spicy heat.
1/2 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
3/4 teaspoon Lawry's® Seasoned Salt
1 can (6 ounces) salmon, drained
1/3 cup plain dry bread crumbs
1/4 cup finely chopped red onion
4 Boston lettuce leaves
1 medium tomato, sliced
Mix mayonnaise, jalapeno pepper and 1/4 teaspoon of the seasoned salt in medium bowl. Reserve 1/4 cup of the mayonnaise mixture. Add salmon, bread crumbs, onion and remaining 1/2 teaspoon seasoned salt to mayonnaise mixture in bowl; mix until well blended. Shape into 4 patties.
Broil 5 to 6 minutes per side or until golden brown.
Serve salmon cakes on lettuce with tomato. Top with a dollop of reserved mayonnaise mixture.
(Amount per serving)