Crispy Salmon Cakes with Lemon-Caper Mayonnaise

Crispy Salmon Cakes with Lemon-Caper Mayonnaise

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon vegetable oil, divided

  • ¼

    cup finely chopped onion

  • ¼

    cup finely chopped celery

  • ¼

    cup crushed fat-free saltine crackers (about 20 crackers), divided

  • 1

    tablespoon Dijon mustard

  • ¼

    teaspoon freshly ground black pepper

  • 2

    7-ounce cans Kirkland Signature Canned Salmon drained and flaked

  • 1

    large egg, lightly beaten

  • Lemon-Caper Mayonnaise

  • 6

    tablespoons fat-free mayonnaise

  • 2

    teaspoons capers

  • ½

    teaspoon grated lemon peel

  • ½

    teaspoon lemon juice

  • ¼

    teaspoon freshly ground black pepper

  • ¼

    teaspoon red pepper flakes

Directions

Prepare Lemon-Caper Mayonnaise: Combine all ingredients in a small bowl; cover and chill. To prepare the salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute for 4 minutes, or until tender. In a medium bowl, combine onion mixture, 1/2 cup crackders, mustard, black pepper, salmon and egg. Divide salmon mixture into 4 equal portions, shaping each into 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill for 20 minutes. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties and cook for 5 minutes on each side, or until lightly browned. Serve the salmon cakes with Lemon-Caper Mayonnaise. Makes 4 servings.


Nutrition

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