Salmon Cakes with Dill Horseradish Sauce

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Spring 2016

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Salmon Cakes with Dill Horseradish Sauce

Salmon Cakes with Dill Horseradish Sauce
Ingredients
Cakes:
12 oz. king salmon fillets, skin removed
1 cup panko breadcrumbs
3/4 cup minced red onion
1/2 cup diced red bell pepper
1/4 cup 1/4-inch diced celery
1/4 cup mayonnaise
2 tbsp. chopped fresh parsley
2 cloves garlic, minced
1 egg
Salt and pepper to taste
3 tbsp. peanut oil

Dill Horseradish Sauce:
1 cup plain Greek yogurt
2 tbsp. chopped fresh dill
2 tbsp. lemon juice
1 tbsp. prepared horseradish
Salt and pepper to taste
Directions

Prep: 20 minutes, Cook: 30 minutes, Serves: 4

1. Preheat oven to 350˚F. Place salmon on a parchment-lined baking sheet, and bake for 15 minutes. Remove from oven and let cool.

2. Place salmon in a large bowl and break up with a fork. Add breadcrumbs, onion, bell pepper, celery, mayonnaise, parsley, garlic and egg. Season with salt and pepper.

3. Form mixture into 12 patties. Heat oil in a large nonstick skillet and sauté for 2 to 3 minutes on each side or until golden brown.

4. Mix all sauce ingredients together in a small bowl. Serve with salmon cakes.

Nutritional Information:
487 calories, 27 g protein, 32 g total fat (5 g sat., 0 g trans), 23 g carbohydrate, 2 g fiber, 5 g sugar, 108 mg cholesterol, 223 mg sodium, 14 points

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