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Salmon Cakes with Caper Mayonnaise
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20 m
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30 m
Ingredients
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- Salmon Cakes:
- 1 egg white, beaten
- 2 tablespoons chopped green onion
- 1 tablespoon lemon juice
- 1 tablespoon Dijon-style mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 14 to 16 ounces cooked salmon, flaked
- ½ cup crushed saltine crackers with unsalted tops (about 14 crackers)
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- Nonstick cooking spray
- Caper Mayonnaise:
- ¼ cup light mayonnaise
- 2 teaspoons capers, drained
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
- 3 to 4 teaspoons fat-free milk
- Finely shredded lemon peel (optional)
Directions
- 1 To prepare Salmon Cakes: In a medium bowl, combine egg white, green onion, lemon juice, Dijon-style mustard, salt, and pepper. Add salmon and crushed crackers; mix well.
- 2 Form salmon mixture into four 3-inch patties, each about 1 inch thick. Lightly coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about 8 minutes or until golden brown and heated through, turning once.
- 3 To prepare Caper Mayonnaise: In a small bowl, stir together mayonnaise, capers, lemon juice, and pepper. Stir milk to make drizzling consistency.
- 4 Top each salmon cake with about 1 tablespoon mayonnaise topping. If desired, garnish with lemon peel.