Easy Salmon Cakes and Creamy Dill Sauce.
CherokeeBabe
Posts: 1,704 Member
4 servings - 8 Cakes.
Active Time: 30 minutes
Total Time: 45 minutes
Ingredients:
* 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 1 1/2 cups cooked salmon
* 1 large egg, lightly beaten
* 1 1/2 teaspoons Dijon mustard
* 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
* 1/2 teaspoon freshly ground pepper
* Creamy Dill Sauce, (recipe follows)
* 1 lemon, cut into wedges
Preparation:
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 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.
3. 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 2 1/2 inches wide.
4. Heat remaining 1 1/2 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.
5. 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.
Tips & Notes:
* Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
* Tip: 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.
Nutrition: Per serving: 324 calories; 10 g fat (1 g sat, 3 g mono); 129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium.
Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv).
1 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat
Nutrition Profile : Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | View Complete Nutrition Guidelines»
Creamy Dill Sauce:
Recipe Amount: About 1/2 cup
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients:
* 1/4 cup reduced-fat mayonnaise
* 1/4 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.
Preparation
1. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Tips & Notes:
* Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition: Per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 50 mg sodium; 13 mg potassium.
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Recipe Location: Eatingwell.com. "Easy Salmon Cakes"
Active Time: 30 minutes
Total Time: 45 minutes
Ingredients:
* 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 1 1/2 cups cooked salmon
* 1 large egg, lightly beaten
* 1 1/2 teaspoons Dijon mustard
* 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
* 1/2 teaspoon freshly ground pepper
* Creamy Dill Sauce, (recipe follows)
* 1 lemon, cut into wedges
Preparation:
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 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.
3. 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 2 1/2 inches wide.
4. Heat remaining 1 1/2 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.
5. 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.
Tips & Notes:
* Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
* Tip: 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.
Nutrition: Per serving: 324 calories; 10 g fat (1 g sat, 3 g mono); 129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium.
Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv).
1 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat
Nutrition Profile : Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | View Complete Nutrition Guidelines»
Creamy Dill Sauce:
Recipe Amount: About 1/2 cup
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients:
* 1/4 cup reduced-fat mayonnaise
* 1/4 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.
Preparation
1. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Tips & Notes:
* Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition: Per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 50 mg sodium; 13 mg potassium.
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Recipe Location: Eatingwell.com. "Easy Salmon Cakes"
0
Replies
-
I loved this recipe, but I cut the breadcrumbs down by about half, it's way too dry with the called-for amount.0
-
sounds yummy - bump0
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CherokeeBabe wrote: »4 servings - 8 Cakes.
Active Time: 30 minutes
Total Time: 45 minutes
Ingredients:
* 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 1 1/2 cups cooked salmon
* 1 large egg, lightly beaten
* 1 1/2 teaspoons Dijon mustard
* 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
* 1/2 teaspoon freshly ground pepper
* Creamy Dill Sauce, (recipe follows)
* 1 lemon, cut into wedges
Preparation:
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 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.
3. 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 2 1/2 inches wide.
4. Heat remaining 1 1/2 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.
5. 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.
Tips & Notes:
* Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
* Tip: 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.
Nutrition: Per serving: 324 calories; 10 g fat (1 g sat, 3 g mono); 129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium.
Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv).
1 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat
Nutrition Profile : Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | View Complete Nutrition Guidelines»
Creamy Dill Sauce:
Recipe Amount: About 1/2 cup
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients:
* 1/4 cup reduced-fat mayonnaise
* 1/4 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.
Preparation
1. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Tips & Notes:
* Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition: Per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 50 mg sodium; 13 mg potassium.
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Recipe Location: Eatingwell.com. "Easy Salmon Cakes"
Bump0
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