Savory Salmon Cakes

From the Editors of Live Right Live Well

Serve salmon cakes plain or as a patty on whole-grain buns to make salmon burgers. Either way, they’re rich in heart-protective omega-3 fatty acids. Convenient pouch packs of salmon need no draining; look for them in your grocery store in the same area as canned salmon and tuna. Making your own whole-wheat bread crumbs is not only more economical, but also extremely easy! Drop soft whole-wheat bread slices to a food processor and pulse until desired crumb texture is reached -- fine, medium or coarse.

Makes 6 salmon cakes

Ingredients
2 packages (6 ounces each) skinless, boneless pink salmon
1/3 cup light mayonnaise
1/4 cup finely minced shallots
2 tablespoons finely minced fresh dill weed
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
3 to 3 1/2 cups homemade, soft whole-wheat bread crumbs, divided
2 large eggs, beaten
2 teaspoons canola oil, divided

Directions
1. In a large bowl, combine salmon, mayonnaise, shallots, dill, lemon juice, lemon zest, garlic powder and onion powder.

2. Stir in 1 1/2 cups bread crumbs and eggs. Place remaining bread crumbs in a shallow dish, like a pie plate.

3. Heat 1 teaspoon oil in a large 12-inch skillet over medium heat.

4. While oil heats, form salmon mixture into six balls. Mixture will be very moist.

5. Roll in bread crumbs, patting together to form a tighter ball. Slightly flatten each ball into a patty, about 1/2- to 3/4-inch thick.

6. Place three cakes in a skillet and cook, about 3 to 4 minutes per side, until golden brown and heated throughout.

7. Repeat with remaining 1 teaspoon oil and 3 salmon cakes.

Serve immediately.

Nutrition information (per serving)
206 calories
15 g protein
16 g carbohydrates
8.5 g fat (2 g saturated)
93 mg cholesterol
620 mg sodium
201 mg potassium
55 mg calcium
1.8 mg iron
173 IU vitamin A
4 mg vitamin C
1 g fiber

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	<h1>Savory Salmon Cakes</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2011-03-07/recipe/salmon_cakes_recipe/images/large.jpg" width="170" height="130" alt="Savory Salmon Cakes"/>
	Serve salmon cakes plain or as a patty on whole-grain buns to make salmon burgers. Either way, they’re rich in heart-protective omega-3 fatty acids. Convenient pouch packs of salmon need no draining; look for them in your grocery store in the same area as canned salmon and tuna. Making your own whole-wheat bread crumbs is not only more economical, but also extremely easy! Drop soft whole-wheat bread slices to a food processor and pulse until desired crumb texture is reached -- fine, medium or coarse.
Makes 6 salmon cakes
<a>Ingredients</a> 2 packages (6 ounces each) skinless, boneless pink salmon 1/3 cup light mayonnaise 1/4 cup finely minced shallots 2 tablespoons finely minced fresh dill weed 2 teaspoons fresh lemon zest 2 tablespoons fresh lemon juice 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 3 to 3 1/2 cups homemade, soft whole-wheat bread crumbs, divided 2 large eggs, beaten 2 teaspoons canola oil, divided
Directions 1.  In a large bowl, combine salmon, mayonnaise, shallots, dill, lemon juice, lemon zest, garlic powder and onion powder.
2.  Stir in 1 1/2 cups bread crumbs and eggs. Place remaining bread crumbs in a shallow dish, like a pie plate.
3.  Heat 1 teaspoon oil in a large 12-inch skillet over medium heat.
4.  While oil heats, form salmon mixture into six balls. Mixture will be very moist.
5.  Roll in bread crumbs, patting together to form a tighter ball. Slightly flatten each ball into a patty, about 1/2- to 3/4-inch thick.
6.  Place three cakes in a skillet and cook, about 3 to 4 minutes per side, until golden brown and heated throughout.
7.  Repeat with remaining 1 teaspoon oil and 3 salmon cakes.
Serve immediately. 
Nutrition information (per serving) 206 calories 15 g protein 16 g carbohydrates 8.5 g fat (2 g saturated) 93 mg cholesterol 620 mg sodium 201 mg potassium 55 mg calcium 1.8 mg iron 173 IU vitamin A 4 mg vitamin C 1 g fiber
	
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