Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl. In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix. Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turn over and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed. Drain on paper towels. Serve warm, with lemon wedges. Garnish with Cucumber and Red Onion Salad, if desired. Yield: 12 latkes, 6 servings Recipe by: COOKING LIVE SHOW # CL9242
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|Serving Size: 1 Serving (716g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 685 (64%)|
|Amt Per Serving||% DV|
|Total Fat 76.1g||101 %|
|Saturated Fat 45.9g||230 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 397.1mg||122 %|
|Sodium 1951.4mg||67 %|
|Potassium 485mg||13 %|
|Total Carbohydrate 87.6g||26 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 78.3g|
|Protein 19.3g||28 %|
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Calories per serving: 1068
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