Easy Salmon Cakes
Source of Recipe
EatingWell
Recipe Introduction
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon.
The tangy dill sauce provides a tart balance.
Nutritional Information:
485 calories 23 total fat (3 g sat, 20 g mono)
70 mg cholesterol 45 g carbohydrate 31 g protein
3 g fiber 1090 mg sodium
List of Ingredients
Salmon Cakes:
3 teaspoons extra-virgin olive oil, divided
1/4 cup finely chopped onion
1/3 cup finely diced celery
1 tablespoon chopped fresh parsley
7 1/2 oz canned salmon, drained,or 3/4 cup cooked salmon
2 tablespoons Egg Beaters
3/4 teaspoon Dijon mustard
1 cup fresh whole-wheat breadcrumbs
1/4 teaspoon freshly ground pepper
1 lemon, cut into wedges
Creamy Dill Sauce:
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
1 scallion, thinly sliced
1 1/2 teaspoons lemon juice
1 1/2 teaspoons finely chopped fresh dill or parsley
Freshly ground pepper to taste
Recipe
Easy Salmon Cakes
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg, mustard, and 1 teaspoon oil; mix well. Add the onion mixture, breadcrumbs, and pepper; mix well. Shape the mixture into 4 patties, about 2 1/2 inches wide.
4. Heat 1 teaspoon oil in the skillet over medium heat. Add patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce:
Combine ingredients in a small bowl.
Serves 2. Dill sauce makes about 1/4 cup.
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