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Salmon Cakes With Lemon Rice
- 2 14 3/4-ounce cans red or pink salmon, drained, any skin and large bones removed
- 1 1/4 cups dry bread crumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Worcestershire sauce
- 1/4 cup capers, drained
- 1 1/2 teaspoons dried tarragon
- 2 cups kosher salt and black pepper
- 4 tablespoons instant brown rice
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh parsley (optional)
- 1 tablespoon extra-virgin olive oil
- 1 fresh lemon juice
Directions:View on Real Simple
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