Wild Salmon CakesEn Español (Spanish Version)
Serving Size½ of recipeCalories
18 gSaturated Fat4.5 gSodium
451 mgTotal Carbohydrate
24 gDietary Fiber1 gProtein
23.5 gServings2IngredientsMeasuresWild salmon, drained1 (6-ounce) canLarge egg, beaten1Celery stalk , finely diced½Fresh chives, chopped2 + 1 tablespoonsFresh parsley, chopped1 tablespoonPlain bread crumbs1/2 cupFreshly ground pepper to tasteOlive oil1 teaspoonLemon, cut into wedges½ + juice of ¼ lemonLight mayonnaise2 tablespoonsReduced-fat sour cream2 tablespoonsDirectionsPreheat oven to 450˚F.In a medium bowl, flake salmon with a fork. Add egg, celery, 2 tablespoons chives, parsley, breadcrumbs, and pepper, and mix well. Use hands to form into 4 small patties.Heat olive oil in a nonstick skillet and add salmon cakes. Cook over medium-high heat for 2-3 minutes on each side, until lightly browned.Transfer patties to a nonstick baking sheet and cook for an additional 15 minutes.Meanwhile, make the sauce by combining the mayonnaise, sour cream, remaining chives, and lemon juice in a small bowl.Serve salmon cakes with sauce and lemon wedges.
3 lean meats; 0.5 medium-fat meats; 1.5 starches; 1 fat
Side Suggestions: Mixed Green Salad