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Mexican Salmon Cakes with Mango Relish
Ingredients
  • 4 teaspoons extra-virgin olive oil
  • ¼ cup finely chopped red bell pepper
  • 3 cans (6 ounces each) wild-caught salmon, drained
  • ¼ cup Basic Mayonnaise (page 287)
  • 1 teaspoon ground cumin
  • 1 teaspoon minced yellow onion
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper
  • 1 cup diced fresh mango or pineapple
  • 1 cup diced avocado
  • ⅓ cup diced red onion
  • ¼ cup snipped fresh cilantro
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 tablespoon fresh lime juice
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