Gluten-Free Salmon Cakes or Burgers

Salmon Cakes can either be grilled and served on a burger bun, on a bed of lettuce tossed with a light vinaigrette or like I did this evening, simply served with a dollop of tartar sauce, steamed brown rice and half an artichoke.

Ingredients:

3/4 to a 1 pound salmon fillet, boned and the skin removed
1/4 white or red onion, finely chopped
1-1/2 teaspoons capers, whole or chopped
1 egg, whisked
1 cup rice flour or fine gluten-free rice bread crumbs (panko bread crumbs for those without gluten-intolerance)
Season to taste with salt and pepper or Salt Substitute Homemade Herb Blend
Olive oil for cooking on the stove-top.

Directions:

1. Rinse and pat the salmon dry, then mince.
2. In a bowl, to the whisked egg, add the diced onion, capers, salmon and seasoning and mixed until thoroughly combined.
3. Add either the panko or gluten-free rice bread crumbs or rice flour and shape into patties and press.
4. Cook on a hot grill or in a pan with olive oil for 2-3 minutes each side, or bake in a 350-degree oven for 15-20 minutes.

Serves 2 (Yields 4 Salmon Cakes)