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Special Diet Information

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. 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

The refrigerator light goes on...

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 or possibly some Cajun seasoning.

 
 

Southwest Salmon Cakes



Servings: 2 | Serving size: 2 salmon cakes

Cooking time: 45 minutes (does not include chilling time)

This recipe can easily be multiplied. The uncooked salmon cakes do not keep well past 24 hours, but cooked salmon cakes make great sandwiches the next day.

2 quarts water
8 ounces salmon filet
4 tsp. olive oil (divided)
1/2 small. onion (minced)
1 small jalapeno pepper
1 ear corn (cut kernels from the cob)
1/2 tsp. Tabasco sauce
1 tsp. chili powder
1 large egg
1 Tbsp. fresh lime juice
1/2 tsp. honey
1/8 tsp. salt
to taste pepper
1/4 cup whole wheat or gluten free breadcrumbs

Southwestern Salmon Cakes from Dr. Gourmet

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 more quickly. 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 one teaspoon olive oil in a large skillet over medium high heat.

Add the onion and jalapeno pepper.

Cook for about 3 minutes. Stir frequently.

Add the corn and cook for about 8 minutes. Stir frequently.

Place the onion and corn mixture in a large mixing bowl with the Tabasco sauce, chili powder, salt, lime juice and pepper.

Fold together gently and let cool for in the refrigerator until cold.

When the corn 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.

Whisk the egg and fold into the salmon mixture.

Form into 4 cakes and chill. (This can be made up to 12 hours in advance, or alternatively chilled in the freezer for about 30 minutes prior to cooking.)

Place the oil in a large skillet over high heat.

Place cakes in the hot oil and cook over medium-high heat for about 5 minutes until brown.

Turn and cook for about 5 to 7 minutes.

Serve.

Nutrition Facts

Serving size = 2 cakes

Servings = 2

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Amount Per Serving

Calories 168 Calories from Fat 45
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 2g 10%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 8mg 3%
Sodium 277mg 12%
Total Carbohydrates 27g 9%
    Dietary Fiber 3g 12%
    Sugars 4g
Protein 6g
Vitamin A 10% Vitamin C 15%
Calcium 2% Iron 6%
Vitamin K 3mcg Potassium 249mg