Pink Salmon Cakes with Cilantro Pesto

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Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.

Pink Salmon Cakes with Cilantro Pesto
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • Salmon Cakes

  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained

  • 1 lemon

  • 1/4 cup dry breadcrumbs, preferably whole-wheat (see Tip)

  • 2 tablespoons low-fat mayonnaise

  • 1 tablespoon chopped fresh cilantro

  • 1/4 teaspoon ground mace, or nutmeg

  • 1 tablespoon butter

  • Pesto

  • 1/4 cup canola oil

  • 1/4 cup slivered almonds

  • 1 clove garlic, peeled

  • 4 cups loosely packed cilantro leaves, and tender stems

  • 1/4 teaspoon salt

Directions
  1. Cover and refrigerate pesto for up to 1 week.

  2. 4 servings, 1 cake & about 3 tablespoons pesto each

  3. To prepare salmon cakes: Flake salmon into a bowl, removing any small bones or skin. Cut lemon in half; juice one half and cut the other half into 4 wedges. Add the lemon juice, breadcrumbs, mayonnaise, chopped cilantro and mace (or nutmeg) to the bowl. Mix gently with your fingers until well combined. Form into 4 patties 1 inch thick (use a scant 1/2 cup for each). Let sit for about 5 minutes to let the breadcrumbs absorb the flavor.

  4. To prepare pesto: Meanwhile, place oil, almonds and garlic in a blender and pulse to combine. With the blender on medium speed, begin to add cilantro, a handful at a time. Continue, scraping down the sides, until all the leaves are pureed and you have a thick paste. Season with salt and set aside.

  5. Heat butter in a large nonstick skillet over medium heat until foaming. Add the salmon cakes and cook, gently turning halfway through, until golden on both sides, 5 to 6 minutes total. Adjust the heat and reshape the cakes as necessary.

  6. Serve the salmon cakes with the pesto and a wedge of lemon.


Nutritional Facts

Servings
4
Per serving
Calories
302
Carbohydrates
8g
Fat
22g
Saturated Fat
3g
Monounsaturated Fat
12g
Protein
18g
Cholesterol
33mg
Dietary Fiber
1g
Potassium
146mg
Sodium
469mg
Added Sugars
0g
Exchanges
1/2 starch
2 lean meat
3 fat
Carbohydrate Servings
1/2
Vitamin C (24% daily value)
omega-3s

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