Salmon Cakes With Tomato And Sweet Onion Sauce

Combine salmon, garlic, jalapeno, cilantro, mayonnaise, seasoning, and 2 tablespoons bread crumbs. Mix well, using a fork to prevent mashing. Divide salmon mixture into 8 equal portions. Form into cakes approximately 1/4-inch thick.

Place remaining bread crumbs into shallow bowl. Coat each cake with bread crumbs, coating evenly on both sides. Place on tray; cover and refrigerate for 20 minutes.

Melt margarine in a small saucepan over medium-low heat. Add tomatoes and sugar; simmer 5 minutes. Pour cream into a small bowl; gradually add 1 cup of hot tomato mixture into cream, stirring constantly.

Add slowly the cream mixture back into the tomato mixture, stirring constantly until heated through. Season with salt and pepper to taste; keep warm.

Heat oil in a large skillet over medium-high heat. Add salmon cakes; cook about minute on each side or until golden brown. Spoon warm tomato sauce on top of each cake. Garnish with cilantro.