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 salmon1/3 cup light mayonnaise1/4 cup finely minced shallots2 tablespoons finely minced fresh dill weed2 teaspoons fresh lemon zest2 tablespoons fresh lemon juice1/2 teaspoon garlic powder1/4 teaspoon onion powder3 to 3 1/2 cups homemade, soft whole-wheat bread crumbs, divided2 large eggs, beaten2 teaspoons canola oil, divided
Directions1. 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.
Nutrition information (per serving)206 calories15 g protein16 g carbohydrates8.5 g fat (2 g saturated)93 mg cholesterol620 mg sodium201 mg potassium55 mg calcium1.8 mg iron173 IU vitamin A4 mg vitamin C1 g fiber
More on heartburn recipes from our sponsor
To feature this article: