Salmon Cakes with Caper Mayonnaise (from Diabetic Living Magazine)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large Egg white, fresh 1 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins) 3 tsp Grey Poupon Dijon Mustard .25 tsp Salt .25 tsp Pepper, black 14 oz Pink Salmon (fish) 14 cracker Saltine Crackers (Saltines) 1 serving Non-stick cooking spray (by TNLORI) 3 tbsp Mayonnaise, Hellman's Light 8 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers) .3 tbsp Lemon juice .25 tsp Pepper, black 1 fl oz Milk, 1% 3 tbsp Lemon Peel 3 serving Green Onion (fresh-1 stalk)
1. Cook and drain a 14 - 16 oz. salmon filet.
2. Salmon cakes - In a medium bowl, combine egg white, 2 T chopped green onion, lemon juice, 1 T Dijon mustard, salt, and pepper.
Crush saltines. Add saltines and salmon to mixture.
3. Form salmon mixture into four 3-inch patties. I put them on parchment paper on a cutting board so I could transfer them to a pan easily.
4. Lightly coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium heat. Carefully add the patties and cook about 4 minutes on each side, until golden brown.
5. Caper Mayonnaise - In a small bowl, stir together 1/4 cup mayonnaise, 2 t drained capers, 1 t lemon juice, and pepper. Add 3 - 4 t milk to make drizzling consistency.
6. Top each salmon cake with about 1 T mayonnaise and garnish with grated lemon peel.
Serving Size: 1 salmon patty + ~1 T mayonnaise
Number of Servings: 4
Recipe submitted by SparkPeople user VAINVT.
2. Salmon cakes - In a medium bowl, combine egg white, 2 T chopped green onion, lemon juice, 1 T Dijon mustard, salt, and pepper.
Crush saltines. Add saltines and salmon to mixture.
3. Form salmon mixture into four 3-inch patties. I put them on parchment paper on a cutting board so I could transfer them to a pan easily.
4. Lightly coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium heat. Carefully add the patties and cook about 4 minutes on each side, until golden brown.
5. Caper Mayonnaise - In a small bowl, stir together 1/4 cup mayonnaise, 2 t drained capers, 1 t lemon juice, and pepper. Add 3 - 4 t milk to make drizzling consistency.
6. Top each salmon cake with about 1 T mayonnaise and garnish with grated lemon peel.
Serving Size: 1 salmon patty + ~1 T mayonnaise
Number of Servings: 4
Recipe submitted by SparkPeople user VAINVT.
Nutritional Info Amount Per Serving
- Calories: 237.7
- Total Fat: 8.4 g
- Cholesterol: 69.8 mg
- Sodium: 618.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.4 g
- Protein: 27.6 g
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