ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon Cakes with Brown Rice, Salad and Fruit

Yield

Ingredients

  • 4 ounce canned salmon
  • 1 med Italian plum tomatoes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 2 tablespoon low sodium breadcrumbs
  • 2 tablespoon fresh parsley
  • 1 med egg white
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 small onion
  • 2/3 tablespoon fresh lemon juice
  • 1/3 tablespoon olive oil

Nutrition Information

  • calories 549
  • protein 36 g
  • carbohydrate 66 g
  • fat 16 g
  • satfat 3 g
  • sodium 508 mg
  • fiber 10 g
  • sugars 19 g
  • cholesterol 80 mg

How to Make It

  1. Rinse, drain and flake the salmon into a mixing bowl. Chop the onion, tomato and parsley, set aside. Mix all ingredients except tomato and shape the mixture into one or two patties, depending on desired size. Heat oil in a nonstick skillet over medium high heat and cook patties for about 3 to 4 minutes on each side until golden brown. Serve topped with chopped tomato and rice on the side.