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)