Salmon Cakes with Bell Pepper Salsa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 279.7
- Total Fat: 12.1 g
- Cholesterol: 186.8 mg
- Sodium: 296.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.6 g
- Protein: 33.0 g
View full nutritional breakdown of Salmon Cakes with Bell Pepper Salsa calories by ingredient
Introduction
This recipe is delicious on it's own or served with 1/2 c. white rice per serving. This recipe is delicious on it's own or served with 1/2 c. white rice per serving.Number of Servings: 4
Ingredients
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1 lb. salmon, cooked
2 eggs
1/4 tsp pepper
1/4 tsp salt
2 Tbsp fat-free mayonnaise
1 medium shallot
1 red pepper
1 yellow pepper
3/4 small jalepeno pepper, more or less to taste
1 Tbsp white vinegar
1/4 tsp cayenne powder
cooking spray
Directions
Cook the salmon.
While the salmon is cooking, prepare the salsa by combining 1 cup of diced red pepper, the yellow pepper diced, the jalepeno diced very small, vinegar, 1/8 tsp salt and pepper. Set aside.
When the salmon is finished, mash with the back of a fork. Add in remaining red pepper, shallot diced, eggs, mayonnaise, cayenne pepper, 1/8 tsp salt and pepper.
Coat a large skillet with cooking spray. Scoop about 1/4 cup of salmon mixture onto skillet and flatten with a spatula. Flip when the cake has cooked on one side, about 3 minutes. Cook on the other side 2-3 minutes, remove from skillet.
Yields about 2 cakes per serving and 1/2 c salsa per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAKRAVEC.
While the salmon is cooking, prepare the salsa by combining 1 cup of diced red pepper, the yellow pepper diced, the jalepeno diced very small, vinegar, 1/8 tsp salt and pepper. Set aside.
When the salmon is finished, mash with the back of a fork. Add in remaining red pepper, shallot diced, eggs, mayonnaise, cayenne pepper, 1/8 tsp salt and pepper.
Coat a large skillet with cooking spray. Scoop about 1/4 cup of salmon mixture onto skillet and flatten with a spatula. Flip when the cake has cooked on one side, about 3 minutes. Cook on the other side 2-3 minutes, remove from skillet.
Yields about 2 cakes per serving and 1/2 c salsa per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAKRAVEC.
