This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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. They can be made in advance and cooked 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: 60 Minutes (Cooking time does not include chilling time.)
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
|8 ounces||salmon filet (skinless)|
|1/2 tsp||Tabasco sauce or hot sauce|
|2 tsp||Worcestershire sauce|
|1 Tbsp||shallot (minced)|
|2 tsp||Dijon mustard|
|1 large||egg white|
|1||rib celery (diced)|
|1 Tbsp||fresh lemon juice|
|fresh ground black pepper (to taste)|
|1/4 cup||whole wheat or gluten-free breadcrumbs|
|1 Tbsp||olive oil|
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.
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. This can be made up to 12 hours in advance.
When ready to cook place the breadcrumbs on a plate and place the salmon cakes on top. Pat well and turn. Pat the breadcrumbs on until well coated.
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.
Serving size: 2 salmon cakes
Amount Per Serving
|Calories 226||Calories from Fat 71|
|% Daily Value|
|Total Fat 7g||13%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 11g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 4%||Vitamin C 9%|
|Calcium 4%||Iron 9%|
|Vitamin K 7 mcg||Potassium 756 mg|
|Magnesium 54 mg|