“After viewing various recipes, I comprised my own recipe. This is definitely time consuming. But the finished product is well worth the effort. I served with brown rice, fresh aspargus and carrot and corn bread.”
READY IN:
1hr 50mins
SERVES:
7
YIELD:
7 4.5 ounce servings
UNITS:
US

Ingredients Nutrition

  • 1 lb fresh salmon, with skin
  • 12-1 tablespoon olive oil
  • 2 large egg whites
  • 12 cup of fat free plain Greek yogurt
  • 1 teaspoon Smucker's No Sugar Added Orange Spread
  • 1 teaspoon mrs. dash fiesta lime seasoning (and more for to taste)
  • 14 cup fresh parsley, chopped
  • 3 garlic cloves, chopped
  • 1 celery rib, chopped
  • 12 cup red bell pepper, chopped
  • 12 cup yellow bell pepper, chopped
  • 12 cup red onion, chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons light butter, for sauteeing vegetables
  • 3 slices bread, made into breadcrumbs
  • 1 cup Smucker's No Sugar Added Orange Spread
  • 1 cup dry salt free seasoned bread crumbs
  • cooking spray

Directions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil.
  3. Place the salmon on the foil, skin side down.
  4. Brush Oil onto te salmon.
  5. Season.
  6. Place the baking sheet into the oven and roast for 15-20 minutes.
  7. Raise the oven temperature to 450 degrees.
  8. Spray a baking sheet with cooking spray and set aside.
  9. Remove pan from oven, cover tightly with foil and let rest for 10 minutes. Place the pan in the refigerator and cool completely.
  10. While the salmon is cooling, heat a sautee pan on stove over medium heat.
  11. Add butter to melt.
  12. Add the garlic, celery, perppers and parlsey.
  13. Season with Mrs. Dash.
  14. Stir and sautee until the vegetables are soft.
  15. Remove vegetables from pan and allow to cool at room temperature.
  16. Once the salmon is cooled, remove from oven and flake with a fork,.
  17. Place salmon in a large bowl.
  18. Add the vegetables, fresh bread crumbs and 1/2 cup of the dry bread crumbs, yogurt, egg whites and mustard. Season once more.
  19. Stir to combine, make into cakes and refrigerate for at least 30 minutes, to set.
  20. Place the remaining 1/2 cup of dry bread crumbs on a plate and season.
  21. Generously, spray a large skillet wit cooking spray and heat over medium heat.
  22. While the pan is heating, dip the cakes into the bread crumbs, one at a time and set aside until the pan is ready.
  23. cook cakes until golden brown on bottom, about 3-4 minutes.
  24. Carefully turn the cakes over onto the prepared baking sheet. Place the pan in the oven and continue to cook for another 15-20 minutes.
  25. Serve warm.

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