Pink Salmon Cakes with Cilantro Pesto

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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.

Barton Seaver
Source: EatingWell Magazine, March/April 2012

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Recipe Summary test

total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Salmon Cakes
Pesto

Directions

  • 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.

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  • 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.

  • 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.

  • Serve the salmon cakes with the pesto and a wedge of lemon.

Tips

Make Ahead Tip: Cover and refrigerate pesto for up to 1 week.

To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition Facts

Serving Size:
1 cake & about 3 tablespoons pesto
Per Serving:
303 calories; protein 17.7g; carbohydrates 8.4g; dietary fiber 1.5g; sugars 1.1g; fat 22.4g; saturated fat 3.3g; cholesterol 33mg; vitamin a iu 1202.7IU; vitamin c 7.6mg; folate 15.2mcg; calcium 51.7mg; iron 1.9mg; magnesium 44.8mg; potassium 148.1mg; sodium 468.6mg.
Exchanges:

1/2 starch, 2 lean meat, 3 fat
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