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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Baked in muffin pans and served with sauce on the side, these cute cakes make a fantastic light meal. You can also bake a double batch and freeze some for a quick, healthy supper later in the month. Ingredients:
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
1-1/2 cups soft whole wheat bread crumbs |
1/2 cup finely chopped sweet red pepper |
1/2 cup egg substitute |
3 green onions, thinly sliced |
1/4 cup finely chopped celery |
1/4 cup minced fresh cilantro |
3 tablespoons fat-free mayonnaise |
1 tablespoon lemon juice |
1 garlic clove, minced |
1/8 to 1/4 teaspoon hot pepper sauce |
sauce: |
2 tablespoons fat-free mayonnaise |
1/4 teaspoon capers, drained |
1/4 teaspoon dill weed |
dash lemon juice |
Directions:
1. In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a meat thermometer reads 160°.
2. Meanwhile, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.
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