Salmon Cakes with Caper Mayonnaise

Enjoy these tender salmon cakes with creamy, zesty caper mayo.

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 11

Rated : Not yet rated

andee.creger says:

Excellent. I have steamed or broiled salmon at least once a week and I'm always excited to find new......

Nutrition Facts Per Serving:

Servings: 4 servings
Calories 306
Total Fat (g) 17
Saturated Fat (g) 3
Cholesterol (mg) 71
Sodium (mg) 570
Carbohydrate (g) 11
Fiber (g) 1
Protein (g) 24
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) .5
Lean Meat (d.e.) 3
Fat (d.e.) 2

1	egg white, beaten
2	tablespoons chopped green onion
1	tablespoon lemon juice
1	tablespoon Dijon-style mustard
1/4	teaspoon salt
1/4	teaspoon ground black pepper
14	to 16 ounces cooked salmon, flaked
1/2	cup crushed saltine crackers with unsalted tops (about 14 crackers)
	Nonstick cooking spray
	Caper Mayonnaise
	Finely shredded lemon peel (optional)

1. In a medium bowl, combine egg white, green onion, lemon juice, Dijon-style mustard, salt, and pepper. Add salmon and crushed crackers; mix well.

2. Form salmon mixture into four 3-inch patties, each about 1 inch thick. Lightly coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about 8 minutes or until golden brown and heated through, turning once.

3. Serve salmon cakes with Caper Mayonnaise. If desired, garnish with lemon peel. Makes 4 servings (1 cake each)

Caper Mayonnaise: In a small bowl, stir together 1/4 cup light mayonnaise, 2 teaspoons drained capers, 1 teaspoon lemon juice, and 1/4 teaspoon ground black pepper. Stir in 3 to 4 teaspoons fat-free milk to make drizzling consistency.