Salmon Cakes with Yogurt Aioli

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Yes you can…use canned salmon to make these healthy and tasty salmon cakes.  Whether fresh fish is out of your budget or not readily available, you’re “off the hook.” 

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Recipe Ingredients

For yogurt aioli

  • ¼ cup plain, nonfat yogurt
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic powder

For salmon cakes

  • 1 pound cooked salmon or 14¾-ounce can salmon
  • 2 green onions, finely chopped, including green parts
  • 2 egg whites
  • ½ cup canned corn, drained
  • ½ red pepper, finely diced
  • 1 teaspoon prepared mustard
  • 1 teaspoon cayenne pepper
  • ¼ cup plus 1 tablespoon whole wheat bread crumbs
  • 1 tablespoon canola oil

Recipe Directions

For yogurt aioli

  1. Whisk together ingredients.
  2. Cover and refrigerate.
Per serving: 12 calories, 1 gm protein, 2 gm carbohydrate, 0 gm fat, 0 gm sat fat, 0 gm mono fat, 0 mg cholesterol, 0 gm fiber, 44 mg sodium

For salmon cakes

  1. Flake salmon and mix with next six ingredients. Add ¼ cup of the bread crumbs and mix well. Refrigerate mixture for at least 15 minutes.
  2. Form into 4 cakes. Dust each side with remaining bread crumbs.
  3. Put oil in pan and bring to medium heat. Add the cakes and cook until outside turns brown, approximately 3 minutes. Turn over and fry another 2 minutes until bottom is brown.
  4. Serve and top with yogurt aioli.
Per serving: 215 calories, 27 gm protein, 16 gm carbohydrate, 5 gm fat, 1 gm sat fat, 1 gm mono fat, 59 mg cholesterol, 2 gm fiber, 217 mg sodium
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THE SEASONED COOK The secret to holding the cakes together is to refrigerate the salmon mixture before cooking, so the bread crumbs absorb moisture from the other ingredients.

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