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
4 scallions, quartered
1/2 cup pitted Kalamata olives
3 tablespoons coarsely chopped fresh dill or thyme
Zest of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 pounds wild salmon (see Tip), skinned and cut into 2-inch chunks
4 teaspoons extra-virgin olive oil, divided
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.
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.
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.
Per serving :
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
Make Ahead Tip: Prepare through Step 3, cool completely, then wrap airtight and freeze for up to 3 months. Reheat at 450°F for 20 minutes or wrap in a paper towel and microwave for 2 to 3 minutes.
Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.