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Pink Salmon Cakes with Dill and Mustard
- Two 7 to 8-ounce cans pink salmon
- 2 tablespoons mayonnaise
- 2 teaspoons whole-grain mustard
- Pinch of ground mace
- cup panko (Japanese-style bread crumbs) or fine dried bread crumbs
- 1 tablespoon chopped fresh dill
- 2 tablespoons butter
- Lemon wedges
Directions:View on PBS Food
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