Directions:
- Lemon-Caper cream: Makes 1 cup Prep: 10 minutes.
- Stir together 3/4 cup sour cream; 2 Tbsp capers, drained; 2 Tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice. Season with salt and pepper to taste. Store in airtight container in refridgerator for up to 2-weeks.
- Salmon Directions: Drain salmon; remove skin/bones & flake. Place salmon in medium bowl. Stir in egg and next 4 ingredients until blended. (batter will be wet).
- Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until brown. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in 200 degree oven. Serve with lemon-caper cream sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 762.28 Kcal (3192 kJ) | ||
| Calories from fat | 731.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.24g | 125% | |
|---|---|---|---|
| Cholesterol | 47.41mg | 16% | |
| Sodium | 208.82mg | 9% | |
| Potassium | 142.72mg | 3% | |
| Total Carbs | 10.46g | 3% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 498.1 Kcal (2085 kJ) | ||
| Calories from fat | 477.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.08g | 125% | |
|---|---|---|---|
| Cholesterol | 30.98mg | 16% | |
| Sodium | 136.45mg | 9% | |
| Potassium | 93.26mg | 3% | |
| Total Carbs | 6.84g | 3% | |
| Sugars | 0.79g | 5% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 3.1g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 3% | |
| Calcium | 52.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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