Makes 4 servings, one patty each
Prep Time: 10 minutes
Total Time: 20 minutes
Ease of Preparation: Easy
1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 stalk celery, diced
2 tablespoons chopped fresh parsley
10-12 oz skinless & boneless salmon, drained (see Tip)
¼ cup egg substitute, beaten
1 ½ teaspoons Dijon mustard
1 cups fresh whole-wheat breadcrumbs (One slice makes about 1/3 cup)
½ teaspoon freshly ground pepper
Creamy Dill Dressing (see recipe under salad dressings)
1 lemon, cut into wedges
1. Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, until softened, about 3 minutes. Stir in parsley; remove from the heat.
2. Place salmon in a bowl. Flake apart with a fork; remove any bones and skin. Add egg substitute and mustard; mix well. Add the warm onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 4 patties, about 2 1/2 inches wide.
3. Coat a nonstick skillet with cooking spray and heat over medium heat. Cook the patties until the undersides are golden, 3 to 4 minutes. Using a wide spatula, turn them over and cook another 3-4 minutes.
4. Meanwhile, prepare Creamy Dill Dressing . Serve salmon cakes with sauce and lemon wedges.
Tips & Tricks
Tip: find skinless & boneless pink salmon (in foil pouch) in the packaged meat isle. Drain before using. Each packages contains a small amt of liquid to maintain moisture.
Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Nutritional Notes: per serving: calories 200; fat 4g (sat <.5g, mono 1.3g, poly <.5g); iron <.5mg; cholesterol 62mg; calcium 55mg; carbohydrate 13g; sodium 562mg; protein 27g; fiber 2g
Nutrition Bonus: Vitamin A: 6% daily value; Vitamin C: 20% dv; Calcium: 6% dv; Iron: 8% dv