Salmon Cakes with Lemon Vinaigrette

Easy. Serves 4.

2 cans. salmon (or tuna, but not both)

2 slices of stale bread

2 eggs

1/4 c. chopped yellow, purple, or white onion

1/8 c. chopped chives or green onion

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

Mix together with a fork and spoon in patties on med. high skillet of canola oil (1/2 c.). Turn once when edges are golden brown. Be careful the heat isn't too high; they're proned to burning. Serve immediately with drizzled vinaigrette over on a bed of salad greens, with steamed potatoes or green beans, or with corn on the cob. Delish!

Vinaigrette

1/2 juiced lemon

1 c. Olive oil

1 tsp salt

1 tsp pepper

Whisk together before serving. Stores covered at room temperature for 3 months (no direct sunlight or extreme temperatures).