Baked Salmon Cakes: No Flipping!!! |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I love the fact I just scoop these into a muffin tin and put them in the oven: no frying in tons of oil, no flipping and worrying about them falling part. Also, pretty cheap since this recipe is for canned salmon, which I always have on hand. A simple and healthy entree that goes great with steamed veggies and some rice. One serving is 2 muffins. Ingredients:
1 (14 3/4 ounce) can salmon, drained, bones and skin removed |
1 1/2 cups whole wheat bread crumbs, soft |
1/2 cup sweet red pepper, finely chopped |
1/2 cup egg substitute |
3 green onions, thinly sliced |
1/4 cup celery, finely chopped |
1/4 cup fresh cilantro, minced |
3 tablespoons fat-free mayonnaise |
1 tablespoon lemon juice |
1 garlic clove, minced |
1/8-1/4 teaspoon hot pepper sauce |
2 tablespoons fat-free mayonnaise |
1/4 teaspoon capers, drained and chopped |
1/4 teaspoon dill weed, fresh |
1 dash lemon juice |
Directions:
1. In a large bowl, combine the first 11 ingredients. To make the soft bread crumbs: put pieces of whole wheat bread in a food processor and pulse.
2. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. I use a scooper for quick and easy prep.
3. Bake at 425° for 15-20 minutes or until a meat thermometer reads 160°.
4. Meanwhile, combine the sauce ingredients and set aside. Serve with salmon.
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