Nutrition Facts
Serving Size
½ of recipe
Calories
357
Total Fat
18 g
Saturated Fat
4.5 g
Sodium
451 mg
Total Carbohydrate
24 g
Dietary Fiber
1 g
Protein
23.5 g
Ingredients and Preparation
Ingredients
Measures
Wild salmon, drained
1 (6-ounce) can
Large egg, beaten
1
Celery stalk , finely diced
½
Fresh chives, chopped
2 + 1 tablespoons
Fresh parsley, chopped
1 tablespoon
Plain bread crumbs
1/2 cup
Freshly ground pepper to taste
Olive oil
1 teaspoon
Lemon, cut into wedges
½ + juice of ¼ lemon
Light mayonnaise
2 tablespoons
Reduced-fat sour cream
2 tablespoons
Directions
- Preheat oven to 450˚F.
- In a medium bowl, flake salmon with a fork. Add egg, celery, 2 tablespoons chives, parsley, breadcrumbs, and pepper, and mix well. Use hands to form into 4 small patties.
- Heat olive oil in a nonstick skillet and add salmon cakes. Cook over medium-high heat for 2-3 minutes on each side, until lightly browned.
- Transfer patties to a nonstick baking sheet and cook for an additional 15 minutes.
- Meanwhile, make the sauce by combining the mayonnaise, sour cream, remaining chives, and lemon juice in a small bowl.
- Serve salmon cakes with sauce and lemon wedges.