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Nutrition Facts

Serving Size ½ of recipe
Calories 357
Total Fat 18 g
Saturated Fat 4.5 g
Sodium 451 mg
Total Carbohydrate 24 g
Dietary Fiber 1 g
Protein 23.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Wild salmon, drained 1 (6-ounce) can
Large egg, beaten 1
Celery stalk , finely diced ½
Fresh chives, chopped 2 + 1 tablespoons
Fresh parsley, chopped 1 tablespoon
Plain bread crumbs 1/2 cup
Freshly ground pepper to taste
Olive oil 1 teaspoon
Lemon, cut into wedges ½ + juice of ¼ lemon
Light mayonnaise 2 tablespoons
Reduced-fat sour cream 2 tablespoons

Directions

  1. Preheat oven to 450˚F.
  2. In a medium bowl, flake salmon with a fork. Add egg, celery, 2 tablespoons chives, parsley, breadcrumbs, and pepper, and mix well. Use hands to form into 4 small patties.
  3. Heat olive oil in a nonstick skillet and add salmon cakes. Cook over medium-high heat for 2-3 minutes on each side, until lightly browned.
  4. Transfer patties to a nonstick baking sheet and cook for an additional 15 minutes.
  5. Meanwhile, make the sauce by combining the mayonnaise, sour cream, remaining chives, and lemon juice in a small bowl.
  6. Serve salmon cakes with sauce and lemon wedges.
  • Exchanges

    3 lean meats; 0.5 medium-fat meats; 1.5 starches; 1 fat

  • Side Suggestions: Mixed Green Salad