Baked Salmon Cakes

Baked Salmon Cakes
4 ServingsPrep/Total Time: 30 min.

Ingredients

• 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
• 1-1/2 cups soft whole wheat bread crumbs
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup egg substitute
• 3 green onions, thinly sliced
• 1/4 cup finely chopped celery
• 1/4 cup minced fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/8 to 1/4 teaspoon hot pepper sauce

• SAUCE:
• 2 tablespoons fat-free mayonnaise
• 1/4 teaspoon capers, drained
• 1/4 teaspoon dill weed
• Dash lemon juice

Directions

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a meat thermometer reads 160°. 

• Meanwhile, combine the sauce ingredients. Serve with salmon.
• Yield: 4 servings. 

Nutrition Facts: 2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.

© Taste of Home 2012

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Going to tweek this recipe. Removing the crossed of things. Will come back & post how it goes. Not sure how it will change the Calorie Count but working on that.

Just Me
©2006-2012 emptynester, all rights reserved.Bake Salmon Cakes