Wednesday, October 8, 2008

salmon cakes

No need to purchase expensive salmon for this recipe, but do make sure the fish is super-fresh! It is important to let the cakes chill for at least 30 minutes before cooking to ensure they have the chance to set up and not fall apart while frying.

Makes 8 cakes

1 c. panko bread crumbs
1/2 c. celery, chopped
1/3 c. chopped fresh cilantro
1/4 c. onion, chopped
1 egg white
1 T. Sriracha or hot sauce
1 T. fresh lemon juice
1 t. kosher salt
1/2 t. ground black pepper
1 lb. fresh salmon, skinless, diced
2 T. vegetable oil

Process the first 9 ingredients in a food processor until the vegetables are minced.
Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure.  Lightly press into 1"-thick patties, cover, and chill for 30 minutes. Preheat oven to 400 degrees.
Heat the oil in an ovenproof saute pan over medium-high.  Add cakes and fry for 2 minutes per side, or until browned.  Transfer pan to the oven to cook cakes through, 2-4 minutes.

Per 2 cakes: 292 calories; 45% calories from fat; 15g total fat; 13g carb.; 645mg sodium; 1g fiber; 26g protein

(from Cuisine At Home, Issue 62, April 2007)

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