Saturday, January 11, 2014

Salmon Cakes

Baked Salmon Patties:
Makes 15 servings, serving size 1 cake.. 2 points for WW.. 87 calories 3 Fat grams 8 grams carbs 1 gram sugar

  • 1/2 pound salmon filet (fresh or frozen if frozen thaw overnight)
  • Salt to taste
  • Olive oil cooking spray
  • 1 Tbsp olive oil
  • 3/4 cup small diced purple onion
  • 1 1/2 cups small diced celery (approx. 4 stalks)
  • 1/2 cup small diced red bell pepper and yellow bell pepper
  • 1/4 cup parsley
  • 1/4 tsp hot sauce
  • 1 1/2 tsp seasoning
  • 1 cup seasoned breadcrumbs
  • 3 Tbsp light mayo (I bought the Olive oil mayo)
  • 1 tsp Dijon mustard
  • 1 lightly beaten egg
  • 3 large egg whites (lightly beaten) I bought the egg whites that were already in a carton
Directions: Season salmon with salt. Heat a large sauté pan over medium high heat; when hot lightly spray with oil and add the salmon. Cook until browned on 1 side about 4 to 5 minutes then turn and cook additional 4-5 minutes or until salmon easily flakes. Set aside on dish to cool.

Add the olive oil to the pan. Then add the onion, celery, red and yellow bell peppers, parsley, hot sauce, seasoning, 1/2 tsp salt, and 1/2 tsp pepper in sauté pan on medium low heat and cook until the veggies are soft. approx. 18-20 minutes. Set aside to cool to room temp.

Flake the salmon into a large bowl. Add bread crumbs, mayo, mustard, eggs. Add the veggie mixture & mix well. Cover and chill in fridge for 30 minutes, this will make them easier to shape & be less sticky.

Preheat oven to 400% spray a non stick baking sheet with cooking spray. Shape the batter into 15 (1/4 cup) cakes & place on baking sheet. Bake 10-12 on each side until golden brown

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