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Salmon Cakes with Cool Lime Sauce

Kraft Memeber Recipe
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Makes: 8 servings/ 16 cakes Total Time: 30 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • Sauce:
  • 1 lime
  • 1/2 cup fat free mayo
  • 1/4 cup fat free sour cream
  • Salmon Cakes:
  • 2 cans salmon, drained and flaked
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onions with tops
  • 1 Tablespoon snipped fresh cilantro
  • 3/4 cup unseasoned bread crumbs, divided
  • 1/3 cup fat free mayo
  • 1 egg white
make it
1. For sauce, zest lime measure to 2 teaspoons of zest. Juice lime to 2 teaspoons of juice. Combine zest, juice, mayo, and sour cream, mix well. Cover and refrigerate till ready to use.

2. For salmon cakes, drain salmon and flake using a fork. Finely chop bell pepper and thinly slice green onions. Snip cilantro using kitchen shears. Add bell pepper, green onions, cilantro, 1/2 cup bread crumbs, mayo and egg white to salmon; mix well.

3. Sprinkle remaining 1/4 cup bread crumbs into the bottom of a shallow dish or plate. Using a medium scoop, scoop salmon mixture over bread crumbs; flatten with the back of scoop to 1/2 inch thickness. Turn to coat evenly with bread crumbs.

4. Heat large skillet over medium until hot. Cook salmon cakes 6-8 minutes or until golden brown, carefully turning once. Serve with sauce.
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