Salmon Patties

In a small skillet, sauté red bell pepper in 1 tsp. olive oil over medium heat until soft, 4 to 5 minutes. Let cool. In a large mixing bowl, lightly flake the salmon with a fork to break it down a bit, then add the bell pepper, grated onion, lemon juice, mustard, Worcestershire sauce, hot sauce, parsley, salt, pepper and eggs. Mix well to combine. Stir in bread crumbs until well-incorporated. Heat about 2 Tbs. of canola oil in a large non-stick or well-seasoned cast iron skillet over medium heat. Form salmon mixture into patties, approximately 2-1/2 to 3 inches in diameter and about 1/2-inch thick. Cook the patties (four at a time) until golden brown, about 2 to 3 minutes on each side. Drain on a paper-towel lined platter. Top with choice of sauce (see sauce tips.) Makes 8 to 10 patties. Serves 2 to 4.