This recipe is NOT 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. Use gluten-free bread crumbs in this dish.
"Ask not what you can do for your country. Ask what's for lunch."
-Molly Wizenberg, Author
These salmon cakes make a great meal by themselves with vegetable or salad on the side. They have a great creamy and rich salmon flavor that is complemented by the toasting of the pecans crust. Kids who think they don't like fish may find they like these!
Servings: 2 | Serving size: 2 salmon cakes
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes good leftovers for sandwiches.
|6 ounces||skinless salmon|
|2 large||egg whites|
|fresh ground black pepper (to taste)|
|1 Tbsp||Dijon mustard|
|1 tsp||Worcestershire sauce|
|2 medium||green onions (thinly sliced crosswise)|
|1 large||rib celery (finely diced)|
|1/2 medium||green bell pepper (finely diced)|
|1/4 cup||whole wheat or gluten-free bread crumbs|
|1/2 cup||pecans (finely chopped)|
|2 tsp||olive oil|
Place the water in a medium skillet over medium high heat.
When the water is almost boiling, add the salmon. Reduce heat to a shiver.
Poach for 8 to 10 minutes or until the flesh of the salmon is firm.
Remove to a paper towel and let cool.
Place the egg whites, salt, pepper, mustard, and Worcestershire sauce in a bowl and whisk until well blended.
Flake the salmon into small pieces about 1/2 inches long into the bowl.
Add the green onions, celery, peppers, and bread crumbs.
Fold together until well blended.
Pat into 4 disks.
Pat the chopped pecans on each side of the salmon cakes.
Place a large non-stick skillet or griddle over high heat (or an electric griddle on high).
When the griddle is hot, add 1 teaspoon of the oil and spread evenly.
Add the salmon cakes and reduce the heat to medium high.
Cook for about 8 minutes. Add the other teaspoon of olive oil, then turn the cakes over.
Cook for another 8 to 10 minutes and serve.
Serving size: 2 cakes
|Calories 426||Calories from Fat 277|
|% Daily Value|
|Total Fat 31g||47%|
|Saturated Fat 4g||13%|
|Monounsaturated Fat 16g|
|Trans Fat 0g|
|Total Carbohydrates 15g||3%|
|Dietary Fiber 4g||19%|
|Vitamin A 7%||Vitamin C 46%|
|Calcium 6%||Iron 12%|
|Vitamin K 44 mcg||Potassium 803 mg|
|Magnesium 87 mg|