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Salmon Cakes with Fiery Bell Pepper Salsa

Source of Recipe

Marla


List of Ingredients

Weight Watchers Salmon Cakes with Fiery Bell Pepper Salsa


1 large sweet red pepper(s), finely diced, divided
1 small yellow pepper(s), finely diced
3/4 medium jalapeno pepper(s), seeded and minced (don’t touch seeds with bare hands)
1 Tbsp white vinegar, or red balsamic vinegar
1/8 tsp table salt
1/8 tsp black pepper
2 medium scallion(s), trimmed and minced, divided
1 Tbsp cilantro, fresh, minced
14 1/2 oz canned salmon, drained
1 small stalk celery, finely chopped
1 medium shallot(s), minced
1 large egg(s), beaten
2 Tbsp fat-free mayonnaise
1/4 tsp cayenne pepper, or ancho chili powder
1/4 tsp black pepper
1/8 tsp table salt
1 serving cooking spray (5 one-second sprays per serving)






Recipe

To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno, vinegar, 1/8 tsp of salt, 1/8 tsp of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavors to blend.


Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 tsp of black pepper and remaining 1/8 tsp of salt; mix well.


Coat a large skillet with cooking spray; heat skillet over medium heat.


Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.) Yields 2 salmon cakes and about 1/2 cup of salsa per serving.


POINTS® Value | 5
Servings | 4