• 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

    Servings and Times

    Servings 2

    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
    1. Preheat oven to 450°F.
    2. 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.
    3. 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.
    4. Transfer patties to a nonstick baking sheet and cook for an additional 15 minutes.
    5. Meanwhile, make the sauce by combining the mayonnaise, sour cream, remaining chives, and lemon juice in a small bowl.
    6. Serve salmon cakes with sauce and lemon wedges.

    Exchanges3 lean meats; 0.5 medium-fat meats; 1.5 starches; 1 fat

    Side Suggestions: Mixed Green Salad

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