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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We swapped salmon for the crab in these tasty cakes. Sauteéing provides the same crispy texture as deep-frying but with less saturated fat. Ingredients:
1/4 cup fat-free mayonnaise |
1/4 cup plus 1 tablespoon chopped shallots |
2 teaspoons dijon mustard, divided |
1/2 cup lowfat buttermilk |
1 1/2 teaspoon fresh lemon juice |
1 pound salmon fillet, skin removed, finely chopped |
2 egg whites |
5 tablespoons drained capers |
1/2 cup plain breadcrumbs |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoon olive oil |
8 cups mixed greens |
Directions:
1. Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes. Serve with remaining dressing on the side.
2. Per serving (per 2 patties and 2 cups of salad): 369 calories, 19 g fat, 4 g saturated, 19 g carbohydrates, 2 g fiber, 30 g protein Nutritional analysis provided by Self
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