SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Pink Salmon Cakes with Cilantro Pesto

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

From EatingWell:  March/April 2012

Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.

4 servings, 1 cake & about 3 tablespoons pesto each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Salmon Cakes

Pesto

Preparation

  1. To prepare salmon cakes: Flake salmon into a bowl, removing any small bones or skin. Cut lemon in half; juice one half and cut the other half into 4 wedges. Add the lemon juice, breadcrumbs, mayonnaise, chopped cilantro and mace (or nutmeg) to the bowl. Mix gently with your fingers until well combined. Form into 4 patties 1 inch thick (use a scant 1/2 cup for each). Let sit for about 5 minutes to let the breadcrumbs absorb the flavor.
  2. To prepare pesto: Meanwhile, place oil, almonds and garlic in a blender and pulse to combine. With the blender on medium speed, begin to add cilantro, a handful at a time. Continue, scraping down the sides, until all the leaves are pureed and you have a thick paste. Season with salt and set aside.
  3. Heat butter in a large nonstick skillet over medium heat until foaming. Add the salmon cakes and cook, gently turning halfway through, until golden on both sides, 5 to 6 minutes total. Adjust the heat and reshape the cakes as necessary.
  4. Serve the salmon cakes with the pesto and a wedge of lemon.

Nutrition

Per serving : 302 Calories; 22 g Fat; 3 g Sat; 12 g Mono; 33 mg Cholesterol; 8 g Carbohydrates; 18 g Protein; 1 g Fiber; 469 mg Sodium; 146 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 lean meat, 3 fat

Tips & Notes