Salmon Cakes w/ Herb Sauce |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 teaspoon(s) apple-cider vinegar |
2 teaspoon(s) chopped fresh chives |
1 teaspoon(s) chopped fresh tarragon or |
2 teaspoon(s) dijon mustard |
1/4 teaspoon(s) dried tarragon |
1 egg white, lightly beaten |
1/4 cup(s) fat free mayonnaise |
4 cup(s) mixed salad greens |
4 teaspoon(s) olive oil |
3 tablespoon(s) plus 1/4 cup plain dried bread crumbs |
1 (14 3/4 can(s) salmon, drained, skin removed and discarded |
1/4 cup(s) scallions |
Directions:
1. To make the sauce, combine the vinegar, oil, mustard, chives, and tarragon in a small bowl. Cover and refrigerate until ready to serve.
2. Preheat the broiler. Spray a small baking sheet with nonstick spray. With a fork, mash the salmon in a large bowl. dd the mayo, scallions, 3 tbsp of the bread crumbs, and the egg white. With wet hands, shape the mixture into 4 equal patties. Put the remaining 1/4 cup of bread crumbs on a sheet of wax paper. Coat the patties with the crumbs.
3. Place the patties on the baking sheet. Broil 4 inches from the heat until crisp and golden, about 4 minutes on each side. Divide the greens among 4 plates. Top each plate with 1 salmon patty and drizzle with 1 tbsp of the sauce.
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