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Easy Salmon Cakes

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 6 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  4 servings
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
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  (see recipe link below)
1   lemon, cut into wedges

Tip: 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.
Other necessary recipes:
Creamy Dill Sauce
Easy Salmon Cakes Recipe at
Preheat oven to 450 degrees 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts 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%
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Joyce, FL Reviewed: 03/31/2008
Wow, this took a bit of time to prepare, but well worth it. The dill sauce was so good. Since it is just the two of us we had two meals which definitely made it worth making.
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