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. |
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easy salmon cakes |
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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 |
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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. |
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makes 4 servings |
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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 |
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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. |
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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. |
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nutrition bonus: 27% dv fiber, 171 mg calcium (15% dv). |
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creamy dill sauce |
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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 |
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makes about 1/2 cup |
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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 |
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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 |