Fresh Salmon Cakes

"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."
 
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Ready In:
1hr 50mins
Ingredients:
18
Yields:
7 4.5 ounce servings
Serves:
7
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ingredients

  • 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
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directions

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

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