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Easy Salmon Cakes

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Description:


Date Added:	August 19, 2004	Season:
Category:	Fish / Shellfish	Prep. Method:
Calories:		Dish Type:
Serves:	0	Cuisine:
Prep. Time:

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 Cooking Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce (recipe follows)
1 lemon -- cut into wedges

Directions:

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.
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Creamy Dill Sauce
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, finely chopped
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley Freshly ground pepper to taste
Combine ingredients in a small bowl and mix well. Makes about 1/2 cup.
Stacy's Notes - Made these April 2004 - good! I used 2 Chicken of the Sea brand 7 oz foil packets of boneless/skinless pink salmon, and about 1 1/4 cup fresh whole wheat bread crumbs. I left out the celery and added a dash of salt and a little cayenne pepper. I made the sauce as directed, except used green onions for scallions, and dried dill. Tim loved the sauce and ate it like a dip with baby carrots. I got 7 good sized cakes out of the 2 packets of salmon, and we ate two each, with the rest leftover for lunch. I served these with roasted red potatoes and garlicky green beans.

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Added On: August 19, 2004

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