Easy Salmon Cakes
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use conveniently canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 15 ounces canned salmon, drained, or 1½ cups cooked salmon
- 1 large egg, lightly beaten
- 1½ teaspoons Dijon mustard
- 1¾ cups fresh whole-wheat breadcrumb
- ½ teaspoon freshly ground pepper
- Creamy Dill Sauce, (recipe follows)
- 1 lemon, cut into wedges
- Active 30 m
- Ready In 45 m
- 4 servings
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
- Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs, and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide.
- Heat remaining 1½ teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
- Make Ahead Tip: Prepare through step 3. Cover and refrigerate for up to 8 hours.
- To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Creamy Dill Sauce:
- ¼ cup reduced-fat mayonnaise
- ¼ cup nonfat plain yogurt
- 2 scallions, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh dill, or parsley
- Freshly ground pepper, to taste
- Ready In 10 minutes
- Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
- Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days.
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. It makes a simple sauce that goes perfectly with delicate preparations.
From: Eating Well Magazine