Salmon cakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.6
- Total Fat: 10.2 g
- Cholesterol: 71.8 mg
- Sodium: 281.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.1 g
- Protein: 8.4 g
View full nutritional breakdown of Salmon cakes calories by ingredient
Introduction
Require some prep, but well worth it! Require some prep, but well worth it!Number of Servings: 8
Ingredients
-
8 oz Fish, Atlantic Salmon, Fresh
2 tbsp Land O Lakes light butter with canola oil
2 tbsp Extra Virgin Olive Oil
.75 cup Red Onion - Chopped - (1 cup = 160g = 16 tbsp) (by BRAINCHANGER13)
1 serving Celery 1 cup chopped or 3 stalks (by TYPINGIT)
74 gram(s) bell pepper, red, sweet, raw
4 tbsp Fresh Parsley (by FRANKKI1)
8 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
1 tsp Tabasco Sauce
1 tbsp French's low sodium worcestershire sauce (by IMAYARNIE)
0.5 serving Zatarain's Crab Boil in Bag, 3 oz bag (by NOLACHERIE)
60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
8 tbsp Hellmans Low Fat Mayonnaise
2 tsp Grey Poupon Dijon Mustard
2 serving Egg - Large (1 egg)
Tips
Serve over greens or pilaf
Directions
Bake salmon using any recipe. Cool.
Chop veggies very fine.
In 1 T butter and 1 T oil, saute: red onion, celery, 1 c total of red and yellow bell pepper, parsley, capers, hot sauce, worcestershire sauce, crab boil, salt and pepper to taste. Saute about 20 minutes or until vegetables are very soft.
Flake cooled salmon into bowl. Add mayo, mustard, bread crumbs, and eggs. Mix well. Add vegetable mixture and mix well again.
Cover and chill for 30 minutes.
Heat 1 T butter and 1 T oil. Form salmon mixture into 3-oz. patties. Brown 3-4 minutes on each side.
Serving Size: 1 3-4" cake
Number of Servings: 8
Recipe submitted by SparkPeople user CAITWN.
Chop veggies very fine.
In 1 T butter and 1 T oil, saute: red onion, celery, 1 c total of red and yellow bell pepper, parsley, capers, hot sauce, worcestershire sauce, crab boil, salt and pepper to taste. Saute about 20 minutes or until vegetables are very soft.
Flake cooled salmon into bowl. Add mayo, mustard, bread crumbs, and eggs. Mix well. Add vegetable mixture and mix well again.
Cover and chill for 30 minutes.
Heat 1 T butter and 1 T oil. Form salmon mixture into 3-oz. patties. Brown 3-4 minutes on each side.
Serving Size: 1 3-4" cake
Number of Servings: 8
Recipe submitted by SparkPeople user CAITWN.