Baked Salmon Cakes
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- ssubmitted by Shelly Moran
Serves 4 peopleCategories: Fish- Seafood
Ingredients
- For the salmon:
- 1 (14 3/4 oz.) can salmon, drained, skin and bones removed
- 1 1/2 cups soft whole-wheat bread crumbs
- 1/2 cup finely chopped red bell pepper
- 2 eggs OT 1/2 cup egg substitute
- 3 green onions, thinly sliced
- 1/4 cup finely chopped celery
- 1/4 cup minced cilantro
- 3 Tbsp. mayonnaise
- 1 Tbsp. lemon juice
- 1 clove garlic, minced
- 1/8 to 1/4 tsp. hot pepper sauce
- For the sauce:
- 2 Tbsp. mayonnaise
- 1/4 tsp. capers, drained
- 1/4 tsp. dill
- Dash lemon juice
Directions
-
Heat oven to 425 degrees. Coat 8 wells of a muffin trim with nonstick spray or vegetable oil.
-
To make the salmon cakes: In a large bowl, combine the salmon, bread crumbs, bell pepper, eggs, green onion. celery, cilantro, 3 Tbsp. mayonnaise, 1 Tbsp. lemon juice, the garlic and hot pepper sauce. Mix well.
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Fill each of the 8 muffin wells with 1/3 cup of the salmon mixture. Bake 10 to 15 minutes or until cakes reach an internal temperature of 160 degrees.
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Meanwhile, combine the sauce ingredients.
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Serve salmon cakes with sauce.