Salmon Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 300.7
- Total Fat: 13.4 g
- Cholesterol: 112.6 mg
- Sodium: 277.5 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.5 g
- Protein: 26.1 g
View full nutritional breakdown of Salmon Cakes calories by ingredient
Introduction
by Jillian Michaels by Jillian MichaelsNumber of Servings: 4
Ingredients
-
3 teaspoon oil, olive, extra virgin
1 small onion(s)
1 stalk(s) celery
2 tablespoon parsley, fresh
15 ounce(s) fish, salmon, canned
1 large egg(s)
1 1/2 teaspoon mustard, dijon-style
1 3/4 cup(s) bread crumbs, soft whole-wheat
1/2 teaspoon pepper, black ground
1 lemon
Directions
1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, bread crumbs, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with lemon wedges.
To make ahead: Prepare through step 3. Cover and refrigerate for up to 8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user KATYBETH.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, bread crumbs, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with lemon wedges.
To make ahead: Prepare through step 3. Cover and refrigerate for up to 8 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user KATYBETH.