Easy Salmon Cakes

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
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
the 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 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.
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.

NUTRITION

Per serving:
324 calories
10 g fat
4 g sat fat
21 g carbohydrates
31 g protein
7 g fiber

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This entry was posted in Dessert.