Salmon cakes pack many nutrients in one meal as a very healthy protein, plus you get the anti-oxidant properties of the bell peppers, celery, green onions and fresh herbs. Vitamin C is provided by the lemon juice and zest. Salmon in this dish provides heart-healthy, essential fatty acids, and more than 20 percent of the recommended daily intake of all the B vitamins and calcium. You can substitute two 15 ounce cans of quality Alaskan salmon but remove the bones.
- 1/2 lb. fresh salmon
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1 c. celery, finely diced
- 1/2 c. sweet red bell pepper, finely diced
- 1/2 c. sweet yellow bell pepper, finely diced
- 4 green onions, finely diced
- 4 slices whole wheat bread, crusts removed
- 1/4 c. fresh Italian flat-leaf parsley, chopped
- 1 tbsp. capers, drained
- 1 tbsp. Louisiana hot sauce
- 2 tsp. Worcestershire sauce
- 2 tsp. seafood seasoning (recommended: Phillips Seafood Seasoning)
- 1 tbsp. fresh lemon juice
- 1 tbsp. fresh lemon zest
- 1/2 c. reduced fat mayonnaise
- 2 tsp. Dijon mustard
- 2 eggs, lightly beaten
- Fresh lemon slices for garnish
- Fresh Italian flat-leaf parsley for garnish
Preheat oven to 350 degrees. Drizzle salmon with extra virgin olive oil and season with sea salt and black pepper. Bake for 15 to 20 minutes until just cooked through. Remove to plate and allow to cool.
In sauté pan, drizzle olive oil and sauté celery, red and yellow bell peppers, and green onions until soft, about 15 minutes. Cool to room temperature.
Use a food processor at pulse to crumb bread into bread crumbs. Pour into large glass bowl and flake salmon into bread crumbs. Add parsley, capers, hot sauce, Worcestershire sauce, seafood seasoning, lemon juice, lemon zest, mayonnaise, Dijon mustard, and eggs. Add cooled vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes to allow flavors to meld.
Shape salmon patties into 1/2 inch thick cakes and heat olive oil in large sauté pan over medium heat. Cook salmon cakes for 4 minutes on each side until browned. Drain on paper towels and tent with tinfoil to keep warm. Make sauce and serve over salmon cakes and garnish with fresh parsley and lemon slices.
Creamy Horseradish Sauce:
- ½ c. nonfat Greek yogurt
- ½ c. low fat mayonnaise
- ¼ c. prepared horseradish
- 1 tsp. seafood seasoning
- ½ tsp. sea salt
- Freshly ground black pepper, to taste
In a bowl, whisk together Greek yogurt, mayonnaise, horseradish, seafood seasoning, sea salt and black pepper.
Cheers and happy cooking!