Salmon Cakes with Cool Lime Sauce
Makes:
8 servings/ 16 cakes
Total Time:
30 min
Submitted by:
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.
Notes
