|Preparation Time||30 Minutes|
|Cook Time||15 Minutes|
|Total Time||45 Minutes|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Heart Healthy; High Protein; High Fiber|
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons fresh parsley, chopped
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat bread crumbs
1/2 teaspoon freshly ground black pepper
Creamy dill sauce, see separate recipe
1 lemon, cut into wedges
Preheat the oven to 450 ï¿½F, and apply a thin layer of cooking spray to baking sheet.
In a large, nonstick skillet, heat olive oil over medium-high heat. Place onion and celery into skillet and cook until softened (about 3 minutes), stirring occasionally. Add parsley, stirring well, then remove skillet from heat.
In a medium bowl, flake salmon apart using a fork, making sure to discard any bones and skin. Mix the egg and mustard into the flaked salmon, then add the sautï¿½ed vegetables, bread crumbs, and pepper. After mixing these ingredients, form eight patties with the mixture, making each patty approximately 2 1/2 inches wide.
In the large skillet, heat the remaining olive oil over medium heat. Add several patties to the skillet, cooking for 2-3 minutes or until the bottom begins to turn golden brown. Remove patties from skillet and place onto the baking sheet, golden side up. Cook the remaining patties following the same procedure.
Place baking sheet into oven, and bake 15-20 minutes or until salmon cakes are golden brown on the surface and heated throughout. Meanwhile, prepare the creamy dill sauce. Serve the salmon cakes with creamy dill sauce and lemon wedges.
Calories: 324 cal
Saturated fat: 1g
Monounsaturated fat: 3g