Whether you start with fresh salmon or use leftover cooked salmon, you can serve these cakes with sauce as a main dish, as appetizers, or on top of a green salad. -Cindy Fan, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley., In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties., Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° until golden brown, 14-17 minutes., In a small bowl, mix sauce ingredients; serve with salmon cakes.
Nutrition Facts : Calories 422 calories, Fat 25g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
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