|Preparation Time||20 Minutes|
|Cook Time||15 Minutes|
|Total Time||35 Minutes|
|Type||Main Dish; Side Dish|
|Cook Method||Baking; Frying|
|Diet||Low Calorie; Low Carb; Heart Healthy; High Protein; Gluten Free|
Two 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/2 cup red onion, finely chopped
2 large eggs
1 large egg white, lightly beaten
1 tablespoon whole-grain mustard
3 tablespoons fresh dill, chopped, or 3 teaspoons dried dill, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups (about 12 ounces) frozen hash-brown shredded potatoes
2 tablespoons extra-virgin olive oil, divided
1/3 cup reduced-fat sour cream
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice
Combine the salmon, onion, eggs, egg white, mustard, 2 tablespoons of fresh dill (or 2 teaspoons of dried dill), pepper, and salt in a large bowl. Add the potatoes, and stir to combine.
Preheat the oven to 200ï¿½F.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes.
Cover and cook until browned on the bottom, 3-5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3-5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon of oil and the remaining salmon mixture.
Combine the sour cream, capers, lemon juice, and remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.
Calories: 317 cal
Total fat: 18g
Saturated fat: 4g