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Wild Salmon Cakes
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 357 |
| Total Fat | 18 g |
| Saturated Fat | 4.5 g |
| Sodium | 451 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 1 g |
| Protein | 23.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Wild salmon, drained | 1 (6-ounce) can |
| Large egg, beaten | 1 |
| Celery stalk , finely diced | ½ |
| Fresh chives, chopped | 2 + 1 tablespoons |
| Fresh parsley, chopped | 1 tablespoon |
| Plain bread crumbs | 1/2 cup |
| Freshly ground pepper to taste | |
| Olive oil | 1 teaspoon |
| Lemon, cut into wedges | ½ + juice of ¼ lemon |
| Light mayonnaise | 2 tablespoons |
| Reduced-fat sour cream | 2 tablespoons |
- Directions
- Preheat oven to 450ÀöF.
- 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
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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