Atkins Friendly Salmon Cakes

* 1 1/2 cups leftover poached salmon, at room temperature, or 3 (6-ounce) cans red or sockeye salmon, drained
* 1/4 cup finely ground pecans
* 1/4 cup mayonnaise
* 3 tablespoons mixed chopped herbs, such as dill, basil and parsley
* 1 teaspoon Dijon mustard
* 2 large eggs, lightly beaten
* 2 tablespoons clarified butter or 1 tablespoon olive oil and 1 tablespoon unsalted butter

1. Combine salmon, scallions, pecans, mayonnaise, herbs, mustard and eggs in a medium bowl; mix well. Using your hands, form mixture into 8 patties approximately 2 inches wide and 3/4 inch thick.
2. Heat butter in a large skillet over medium-high heat. Add salmon cakes; cook until golden brown, about 4 minutes per side. Serve hot

2 cakes=1 serving

Number of Servings: 4

Recipe submitted by SparkPeople user NICOLES0305.