Wild Salmon Cakes
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories357Total Fat18 gSaturated Fat4.5 gSodium451 mgTotal Carbohydrate24 gDietary Fiber1 gProtein23.5 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresWild 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 tablespoons
  • Directions
  • Preheat 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.

  • Exchanges
    3 lean meats; 0.5 medium-fat meats; 1.5 starches; 1 fat

    Side Suggestions: Mixed Green Salad

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