Grandma Florine’s Salmon Cakes on Pepper Rice | TASTE

Ingredients

• ¼ c vegetable oil
• 2 14-ounce cans salmon, picked of bones and skin, or 1 pound fresh salmon, skin removed
• 1 tsp sea salt, if using fresh salmon
• 1 tsp freshly ground black pepper
• 1 lg egg, beaten
• 1 tbsp all-purpose flour
• 2 scallions, white and green parts roughly chopped
• 2 c water
• 1 tsp fine sea salt
• 1 c Anson Mills Carolina Gold Rice, Congaree and Penn Jupiter Brown Rice, or another long-grain rice
• ½ tsp ground cayenne pepper, and up to 1 teaspoon, depending on how spicy you like it
• ½ tsp cracked black pepper, and up to 1 teaspoon, depending on how spicy you like it