Salmon Cakes

So in an effort to eat healthier I have been trying to have more salads at dinner. This is actually working really well for me. I have a carb filled lunch, such as sketti and meatballs, and dessert at lunch and then I have salad at dinner. It seems like eating my carbs earlier in the day is working as I burn them off by bedtime and I still get to have the carbs I love and the sweets. I have lost almost 7 pounds so it has to be working right? Anyhow I was getting tired of the same salad so I found a new recipe in my awesome Sunset magazine (thanks to my MIL for introducing me to this really cool magazine). It was called Salmon Cakes with Greens. I could not find it online so I will type it here. Think crab cakes but fish instead of shellfish and all sorts of yummy ingredients. The recipe also has you make your own simple dressing and I have never made my own dressing like this and I was pleased with the results.

Salmon Cakes with Greens

1/4 c light mayo

1/4 c plus 1 Tablespoon of chopped shallots

2 tsp dijon mustard, divided

1/2 c lowfat buttermilk

1 1/2 tsp fresh lemon juice

1lb of salmon, skin removed, finely chopped

2 egg whites

5 Tablespoons of drained capers (I only used 3 and it was a lot)

1/2 c plain breadcrumbs (I used panko, yum!)

1/4 tsp salt & 1/4 tsp pepper

2 tsp olive oil

8 cups mixed greens and any other salad ingredients you like, i used some grape tomatoes

Combine mayo, 1 Tb shallots, 1 tsp mustard, the buttermilk and lemon juice in a bowl with whisk, set aside. Combine salmon, egg whites, remaining 1/4 c shallots, capers, breadcrumbs, remaining 1 tsp dijon mustard, salt and pepper in another bowl and mix well, shape into eight 3-inch round patties. Heat oil in large non-stick skillet over medium heat. Cook salmon cakes about 6 mins on each side, till golden. Toss greens with half of buttermilk dressing mixture and divide salad among 4 plates, top each with 2 salmon cakes. Serve with remaining dressing on the side.

This dish only has 396 calories for 2 salmon cakes and 2 cups of the greens. I only made half a batch of the dressing since it was just me and I did not know how long I could save it, will use some the second day and then probably toss the rest and use my own dressing after that. The dressing was actually quite tasty and I have never made buttermilk dressing before, but I might have to look for some other recipes too! It was so delicious and nice to have a salmon cake instead of the usual crab cake. I think you could adapt this salmon cake to many other recipes where crab cakes are used, such as crab cake egg benedict or crab cake pasta or crab cake sliders, stick a salmon cake in those recipes instead for a fresh twist. So if you are looking for a healthy alternative to dinner that is actually quite tasty, go fish!


One Response to “Salmon Cakes”

  1. Tuna Cakes, not just for birthdays! « What Tara's Cookin' Says:

    […] I made this recipe with Salmon and I had some fresh Ahi Tuna steaks so I decided to recreate the recipe with it. I […]

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