We combine convenient, omega-3-rich canned salmon with frozen hash browns, chopped capers, scallions and just enough egg white and low-fat mayo to make healthy, delicious salmon cakes. We pan-fry them on one side in a small amount of oil, flip them and then finish in a hot oven. The result is light and crispy.
2 servings, 2 cakes each
Active Time: 30 minutes |
Total Time: 30 minutes
1 1/2 cups frozen hash brown potatoes, thawed
1 7-ounce can wild salmon, (see Ingredient Note), drained, picked over and flaked
1 large egg white
1 tablespoon low-fat mayonnaise
2 teaspoons drained capers, coarsely chopped
1 scallion, trimmed and thinly sliced
1/8 teaspoon salt
Freshly ground pepper, to taste
1 teaspoon extra-virgin olive oil
Preheat oven to 450°F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.
Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.
Per serving :
12 g Fat;
2 g Sat;
2 g Mono;
63 mg Cholesterol;
30 g Carbohydrates;
24 g Protein;
3 g Fiber;
785 mg Sodium;
598 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 3 lean meat, 1 fat
Tips & Notes
Ingredient note: Wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).