Salmon Cake with Dill
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1-lb fresh pink salmon (or 16 oz canned pink salmon)2 egg whites1/4 cup fat-free sour cream1 tsp dill weed1 1/2 tsp salt1/2 cup minced onion1 1/2 Tbsp lime juice1 cup panko bread crumbsnonstick cooking spray
Fill a saucepan half full with water and add a dash of salt. Bring to a boil, reduce to simmer, and add fresh salmon. Make sure it's covered with water. Cook uncovered for 5-10 minutes or until fish flakes easily. Never let water come to a boil or fish will toughen. Remove salmon from water and let cool for 10 minutes.
Preheat oven to 375 degrees F. Combine cooked salmon with egg whites, sour cream, half dill weed, and 1 tsp salt, onion, and lime juice. Form into 3 patties.
Combine bread crumbs, remaining salt and dill weed in a separate bowl. Cover both sides of patties with bread crumb mixture. Place patties on nonstick baking sheet and coat tops with cooking spray. Bake 25-30 minutes or until golden brown.
Number of Servings: 3
Recipe submitted by SparkPeople user JMCAFEE.
Preheat oven to 375 degrees F. Combine cooked salmon with egg whites, sour cream, half dill weed, and 1 tsp salt, onion, and lime juice. Form into 3 patties.
Combine bread crumbs, remaining salt and dill weed in a separate bowl. Cover both sides of patties with bread crumb mixture. Place patties on nonstick baking sheet and coat tops with cooking spray. Bake 25-30 minutes or until golden brown.
Number of Servings: 3
Recipe submitted by SparkPeople user JMCAFEE.
Nutritional Info Amount Per Serving
- Calories: 375.2
- Total Fat: 7.9 g
- Cholesterol: 103.2 mg
- Sodium: 1,780.1 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 1.3 g
- Protein: 46.2 g
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