Crispy Salmon Cakes with Lemon-Caper Mayonnaise

recipe
Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise -- used here instead of commercial tartar sauce -- is also great with other fish.

Yield:

4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 32 %
Fat 11 g
Satfat 2.6 g
Monofat 3.4 g
Polyfat 3.9 g
Protein 22.8 g
Carbohydrate 27.3 g
Fiber 1.1 g
Cholesterol 55 mg
Iron 3 mg
Sodium 1214 mg
Calcium 215 mg

Ingredients

Flavored Mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Salmon Cakes:
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
1 large egg, lightly beaten

Preparation

To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.

Note:

Robyn Webb,

Cooking Light

April 2001
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