Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free. Use gluten-free bread crumbs in this dish.
"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend." Zenna Schaffer, Author
Salmon cakes are the perfect recipe for a Saturday night meal or dinner party. Just make them in advance and cook them at the last minute. You can take the flavor in almost any direction: a bit of cumin and chili powder for Southwestern, some curry powder for East Indian or possibly some Cajun seasoning.
Servings: 2 | Serving size: 2 salmon cakes
Cooking Time: 30 Minutes | Chilling time: 60 minutes
This recipe can easily be multiplied. The uncooked salmon cakes do not keep well past 24 hours. Cooked salmon cakes will make great sandwiches the next day.
Serve with Plain Mashed Potatoes or Mashed Yams or Healthy French Fries or Plain Mashed Potatoes - Low Sodium Version or Cajun Yam Fries
AND
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parsnip French Fries
Place the water in a large skillet over high heat. When the water boils reduce the heat to a very low simmer.
Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook quicker. Remove the salmon from the pan and place on a paper towel to cool.
After the salmon is cool place in the refrigerator to chill.
Place the Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt, and pepper in a large mixing bowl and whisk together.
Place the mixture in the refrigerator while the salmon is chilling.
When the salmon is chilled, flake the chilled salmon into the mixing bowl.
Fold together gently until well blended. Be careful to not break up the salmon too much.
Add the breadcrumbs and fold together until blended.
Form into 4 cakes and chill. These can be made up to 12 hours in advance.
When ready to cook, preheat the oven to 400° F.
Place the oil in a large skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown.
Turn and cook for about 2 minutes.
Place in hot oven. Cook for another 9 - 10 minutes.
Serve immediately.
Nutrition Facts
Serving size: 2 salmon cakes
Servings: 2
Amount Per Serving
Calories 380 | Calories from Fat 198 |
% Daily Value |
Total Fat 22g | 28% |
Saturated Fat 5g | 22% |
Monounsaturated Fat 9g | |
Trans Fat 0g | |
Cholesterol 63mg | 21% |
Sodium 466mg | 20% |
Total Carbohydrates 16g | 6% |
Dietary Fiber 2g | 7% |
Sugars 3g | |
Protein 27g |
Vitamin A 8% | Vitamin C 10% |
Calcium 5% | Iron 2% |
Vitamin K 11mcg | Potassium 573mg |
Magnesium 47mg |