Healthier Salmon Cakes With Lime Dill Sauce Recipes

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BAKED SALMON CAKES



Baked Salmon Cakes image

Made in muffin pans and served with sauce on the side, these little salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. -Nikki Haddad, Germantown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

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

Steps:

  • In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 266 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 914mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

SALMON CAKES WITH LIME SAUCE



Salmon Cakes With Lime Sauce image

This is a quick and healthy meal that can be made for lunch or dinner.I like to serve this with my roasted corn and black bean salad for a light and tasty meal.

Provided by mamadelogan

Categories     < 15 Mins

Time 15m

Yield 3 cakes each, 5 serving(s)

Number Of Ingredients 10

1 lime (juice of)
1/2 cup mayonnaise (may use fat free to reduce calories)
1/4 cup sour cream (may use fat free to reduce calories)
2 (6 ounce) cans boneless skinless pink salmon, packed in water, drained and flaked
1/4 cup red bell pepper (finely chopped)
1/4 thinly sliced green green onions with top
1 tablespoon cilantro (fresh and chopped)
3/4 cup breadcrumbs (unseasoned and divided)
1/3 cup mayonnaise (may use fat free to reduce calories)
1 egg (may use just white part to reduce calories)

Steps:

  • For the sauce:.
  • Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
  • For salmon cakes:.
  • Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
  • Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes.
  • Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.

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