Summer Salmon Cakes with Zucchini Fennel Slaw

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 474.2
  • Total Fat: 25.0 g
  • Cholesterol: 88.5 mg
  • Sodium: 553.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 33.4 g

View full nutritional breakdown of Summer Salmon Cakes with Zucchini Fennel Slaw calories by ingredient
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Adapted from Gourmet Magazine, July 2009 Adapted from Gourmet Magazine, July 2009
Number of Servings: 4


    1/2 cup light mayonnaise
    2 fl oz lemon juice
    1/2 cup chopped chives or scallions
    4 tsp grainy mustard
    1/4 tsp cayenne pepper
    1 lb boneless, skinless salmon, chopped
    12 wheat crackers, crushed
    4 medium zucchini, grated (about 6 cups)
    2 medium fennel bulbs trimmed and grated
    1 tbsp olive oil


Whisk together mayonnaise, 1 tbsp lemon juice, chives, mustard, cayenne, and salt and pepper to taste in a medium bowl.

Stir together salmon, crackers, 3 cups of zucchini, and half the mayonnaise mixture in another bowl.

Add remaining zucchini, fennel, and remaining lemon juice to the mayonnaise mixture in the medium bowl. Toss to combine the slaw.

Form salmon mixture into 8 (3 inch) patties. Heat oil in a large nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve with slaw.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.

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