| | Directions | | Drain salmon and remove bones and skin. Add remaining ingreditns, mixing thoroughly. Tear a sheet of wax paper 12-14 inches long. Equally divide salmon mixture into 12 servings and make into patties. Heat a 12-inch cast-iron skillet over medium-high heat and add oil. When oil is hot, add salmon croquettes and fry on both sides until golden brown. Drain on metal wire rack. Serve with Key Lime Sauce and lime wedges. KEY LIME SAUCE: 1/2 C. mayonnaise (Hellmann's, of course), 1 1/2 T. whipping cream, 2 t. fresh Key lime juice, 1 t. parsley, minced. Combine all ingredients, cover and store in refrigerator until ready to serve. |
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| Ingredients | | - |  | 1 can pink salmon (14 3/4 ounce can) |
| - | | 1 egg, slightly beaten |
| - | | 1 cup onion, minced |
| - | | 1/4 teaspoon thyme |
| - | | 1/4 teaspoon salt and freshly ground black pepper |
| - | | 1/4 cup parsley, minced |
| - | | 2 tablespoons Lemon Juice |
| - | | 1/2 cup cornmeal |
| - | | 1 cup oil |
| - | | Lime wedges |
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