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Salmon Cakes with Olives, Lemon & Dill

http://www.eatingwell.com/recipes/salmon_cakes_olives_lemon_dill.html

From EatingWell:  September/October 2013

Studded with briny olives, bright lemon zest and a touch of dill, this healthy, easy salmon cake recipe is perfect for dinner and for freezing. Whether you serve the salmon cakes on a bun like a burger with lettuce and tomato or paired with a mixed green salad, try a dollop of reduced-fat mayo mixed with lemon juice on top.

8 servings, 1 salmon cake each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper.
  2. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.

Nutrition

Per serving : 214 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 66 mg Cholesterol; 2 g Carbohydrates; 29 g Protein; 1 g Fiber; 339 mg Sodium; 551 mg Potassium

0 Carbohydrate Serving

Exchanges: 4 lean meat, 1/2 fat

Tips & Notes