Salmon Cakes with Creamy Dill Sauce
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| i have had the salmon cakes in the following recipe and they are very |
| tasty. |
| |
| easy salmon cakes |
| |
| prep time: 20 minutes - start to finish: 45 minutes - to make ahead: |
| prepare through step 3. cover and refrigerate for up to 8 hours. - ease |
| of preparation: easy |
| |
| if you are trying to boost your intake of omega-3s, try this simple |
| favorite. it is a great way to use convenient canned (or leftover) |
| salmon. the tangy dill sauce provides a tart balance. |
| |
| makes 4 servings |
| |
| 3 tsp | extra-virgin olive oil, divided |
| 1 small | onion, finely chopped |
| 1 stalk | celery, finely diced |
| 2 Tbsp | chopped fresh parsley |
| 15 oz. | canned salmon, drained, or 1 1/2 cups cooked salmon |
| 1 large | egg, lightly beaten |
| 1 tsp | dijon mustard |
| 1-3/4 cup | fresh whole-wheat breadcrumbs |
| 1/2 tsp | freshly ground pepper |
| | creamy dill sauce (recipe follows) |
| 1 | lemon, cut into wedges |
| |
| preheat oven to 450°f. coat a baking sheet with cooking spray. |
| 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. |
| place salmon in a medium bowl. flake apart with a fork, remove any bones |
| and skin. add egg and mustard, mix well. add onion mixture, breadcrumbs |
| and pepper, mix well. shape the mixture into 8 patties, about 2 1/2 |
| inches wide. |
| heat remaining 1 1/2 teaspoons oil in the skillet 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. |
| |
| per serving: 324 calories; 13 g fat (1 g sat, 4 g mono); 133 mg |
| cholesterol; 24 g carbohydrate; 32 g protein; 7 g fiber; 673 mg sodium. |
| |
| nutrition bonus: 27% dv fiber, 171 mg calcium (15% dv). |
| |
| creamy dill sauce |
| |
| prep time: 5 minutes - start to finish: 10 minutes - to make ahead: the |
| sauce will keep, covered, in the refrigerator for up to 2 days. - ease |
| of preparation: easy |
| |
| makes about 1/2 cup |
| |
| 1/4 cup | reduced-fat mayonnaise |
| 1/4 cup | nonfat plain yogurt |
| 2 | scallions, finely chopped |
| 1 Tbsp | lemon juice |
| 1 Tbsp | finely chopped fresh dill or parsley |
| | freshly ground pepper to taste |
| |
| combine ingredients in a small bowl and mix well. |
| per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg |
| cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 50 mg sodium. |
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| personal chef brian koning www.personalchefmarketing.com |
| chef2chef recipe club member forum: http://forums.chef2chef.net |
| archive: at: http://chef2chef.net/news/club/ |
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| (ID: 6054) Mirror: rec.food.recipes: Fri, Sep 24, 2004 |