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Crispy Salmon Cakes with Lemon-Caper Mayonnaise

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

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

Nutrition 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

How to Make It

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

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  2. 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.

  3. 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.