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.Ingredients
Total Time: 35 minutes
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
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
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
Cover and refrigerate pesto for up to 1 week.
4 servings, 1 cake & about 3 tablespoons pesto each
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.
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.
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.
Serve the salmon cakes with the pesto and a wedge of lemon.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1/2 starch
- 2 lean meat
- 3 fat
- Carbohydrate Servings
- Vitamin C (24% daily value)