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Monday, January 31 2011
1 egg white, beaten
2 tablespoonschopped green onion
1 tablespoonlemon juice
1 tablespoonDijon-style mustard
1/4 teaspoonsalt
1/4 teaspoonground black pepper
14 to 16 ouncescooked salmon, flaked
1/2 cupcrushed saltine crackers with unsalted tops (about 14 crackers)
  Nonstick cooking spray
  Caper Mayonnaise
  Finely shredded lemon peel (optional)

1. 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. Serve salmon cakes with Caper Mayonnaise. If desired, garnish with lemon peel. Makes 4 servings (1 cake each)

Caper Mayonnaise: In a small bowl, stir together 1/4 cup light mayonnaise, 2 teaspoons drained capers, 1 teaspoon lemon juice, and 1/4 teaspoon ground black pepper. Stir in 3 to 4 teaspoons fat-free milk to make drizzling consistency.

 
Posted by: Send a Meal AT 11:33 am   |  Permalink   |  0 Comments  |  Email
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