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.
Exchanges
3 lean meats; 0.5 medium-fat meats; 1.5 starches; 1 fat Side Suggestions: Mixed Green Salad |