Salmon Cakes

By sexyswamprat

Ingredients
  • 3 teaspoons extra-virgin olive oil, divided

  • 1 small onion, finely chopped

  • 1 stalk celery, finely diced

  • 2 tablespoons chopped fresh parsley

  • 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon

  • 1 large egg, lightly beaten

  • 1 1/2 teaspoons Dijon mustard

  • 1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)

  • 1/2 teaspoon freshly ground pepper

  • 1 lemon, cut into wedges

Directions
  1. Preheat oven to 450 degrees F.

  2. Coat a baking sheet with cooking spray.

  3. 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.

  4. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

  5. Heat remaining 1 1/2 teaspoons oil in the pan 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.

  6. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve with lemon wedge.


Nutritional Facts

Servings
1
per Serving
Yield
4 servings
Calories
324
Fat. Total
10g
Protein
31g
Carbohydrates
Total
21g
Fat
Saturated
1g
Fiber
7g
Cholesterol
129mg
Sodium
585mg
% Cal. from Fat
28%

dinner salmon fish/seafood omega 3 bake main dish dairy free

3 replies