Monday, June 1, 2009

Crispy Salmon Cakes with Lemon Caper Mayonnaise

So it would seem I have fallen off the food blogging universe. My posts are basically non existent in the month of May. That's what an extremely busy month will do! Between all of our commitments and family gatherings every weekend, my hubby and I also celebrated our one year wedding anniversary. It's hard for me to believe we've already come to the one year mark! We celebrated by taking a trip to the beautiful Florida gulf coast and of course, enjoying some great food. Our anniversary meal was shared at this wonderful bistro..... there truly is nothing better than fresh seafood caught right off the coast. It was one of the best meals I have ever had.

This seafood meal is by no means 5 star restaurant worthy, but it is definitely a wonderful meal for a busy weeknight, and I think it is even special and delicious enough to entertain with. It's a good one to keep on file because it uses simple ingredients that can easily be found in your pantry. You could even substitute the salmon for tuna if you do not have canned salmon on hand. I served these alongside roasted brussels sprouts, but any fresh vegetable side would be wonderful.

Crispy Salmon Cakes with Lemon Caper Mayonnaise
recipe adapted from Robyn Webb, Cooking Light, APRIL 2001


Flavored Mayonnaise*:
*I did not have capers on hand, so I left them out. I also added a few dashes of Texas Pete in lieu of the cayenne pepper, and it turned out great.
  • 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 (I subbed carrots)
  • 1 tablespoon Dijon mustard
  • 3/4 cup crushed fat free saltine crackers, divided (I subbed these with panko breadcrumbs)
  • 1/4 teaspoon freshly ground black pepper
  • 2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
  • 1 large egg, lightly beaten

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.

Nutritional Information

Calories: 306 (32% from fat)
Fat: 11g (sat 2.6g,mono 3.4g,poly 3.9g)
Protein: 22.8g
Carbohydrate: 27.3g
Fiber: 1.1g
Cholesterol: 55mg
Iron: 3mg
Sodium: 1214mg
Calcium: 215mg

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