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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 13.8 g
  • Cholesterol: 83.5 mg
  • Sodium: 679.5 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 11.5 g

View full nutritional breakdown of Leftover Salmon Cakes calories by ingredient
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Leftover Salmon Cakes

Submitted by: FITNESSFOODIE

Introduction

A great recipe to use leftover salmon, or you can substitute canned. For a tasty entree or appetizer, for a first course make them smaller. A great recipe to use leftover salmon, or you can substitute canned. For a tasty entree or appetizer, for a first course make them smaller.
Number of Servings: 8

Ingredients

    1/2 pound cooked salmon (can substitute canned)
    olive oil
    Kosher salt and freshly ground black pepper
    4 tablespoons unsalted butter
    3/4 cup small-diced red onion (1 small onion)
    1 1/2 cups small-diced celery (4 stalks)
    1/2 cup small-diced red bell pepper (1 small pepper)
    1/2 cup small-diced yellow bell pepper (1 small pepper)
    1/4 cup minced fresh flat-leaf parsley
    1 tablespoon capers, drained
    1/4 teaspoon hot sauce (recommended: Tabasco)
    1/2 teaspoon Worcestershire sauce
    1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
    1 c seasoned breadcrumbs
    1/2 cup light mayonnaise
    2 teaspoons Dijon mustard
    2 extra-large eggs, lightly beaten

Directions

Preheat the oven to 350 degrees F.

Place 1 tablespoons of butter, 1 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 1 tablespoons butter and 1 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.


Number of Servings: 8

Recipe submitted by SparkPeople user KARINSKANH.





TAGS:  Fish |

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