Live Right, Live Well

Savory Salmon Cakes

Pair zesty fried salmon cakes with whole-wheat buns for a high-protein, heart-healthy twist on your ...

Serve salmon cakes plain or as a patty on whole-grain buns to make salmon burgers. Either way, they’re rich in heart-protective omega-3 fatty acids. Convenient pouch packs of salmon need no draining; look for them in your grocery store in the same area as canned salmon and tuna. Making your own whole-wheat bread crumbs is not only more economical, but also extremely easy! Drop soft whole-wheat bread slices to a food processor and pulse until desired crumb texture is reached -- fine, medium or coarse.

Makes 6 salmon cakes

2 packages (6 ounces each) skinless, boneless pink salmon
1/3 cup light mayonnaise
1/4 cup finely minced shallots
2 tablespoons finely minced fresh dill weed
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
3 to 3 1/2 cups homemade, soft whole-wheat bread crumbs, divided
2 large eggs, beaten
2 teaspoons canola oil, divided

1. In a large bowl, combine salmon, mayonnaise, shallots, dill, lemon juice, lemon zest, garlic powder and onion powder.

2. Stir in 1 1/2 cups bread crumbs and eggs. Place remaining bread crumbs in a shallow dish, like a pie plate.

3. Heat 1 teaspoon oil in a large 12-inch skillet over medium heat.

4. While oil heats, form salmon mixture into six balls. Mixture will be very moist.

5. Roll in bread crumbs, patting together to form a tighter ball. Slightly flatten each ball into a patty, about 1/2- to 3/4-inch thick.

6. Place three cakes in a skillet and cook, about 3 to 4 minutes per side, until golden brown and heated throughout.

7. Repeat with remaining 1 teaspoon oil and 3 salmon cakes.

Serve immediately.

Nutrition information (per serving)
206 calories
15 g protein
16 g carbohydrates
8.5 g fat (2 g saturated)
93 mg cholesterol
620 mg sodium
201 mg potassium
55 mg calcium
1.8 mg iron
173 IU vitamin A
4 mg vitamin C
1 g fiber



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