Salmon Cakes With Fiery Bell Pepper Salsa

By á-174942

Ingredients

• 1 large sweet red pepper
• diced fine divided
• 1 small yellow pepper finely diced
• 3/4 medium jalapeño pepper seeded, minced (don't touch seeds with bare hands)
• 1 tablespoon white vinegar (or red balsamic vinegar)
• 1/8 teaspoon table salt
• 1/8 teaspoon freshly-ground black pepper
• 2 medium trimmed scallions minced, divided
• 1 tablespoon minced fresh cilantro
• 14 1/2 ounces canned salmon drained
• 1 small celery stalk finely chopped
• 1 medium shallot minced
• 1 large egg beaten
• 2 tablespoons fat-free mayonnaise
• 1/4 teaspoon cayenne pepper or ancho chili powder
• 1/4 teaspoon freshly-ground black pepper
• 1/8 teaspoon table salt
• 1 serving cooking spray (5 one-second sprays per serving)

Details

Servings 4

Preparation

Step 1

To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeño, vinegar, 1/8 teaspoon of salt, 1/8 teaspoon of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavors to blend.

Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 teaspoon of black pepper and remaining 1/8 teaspoon of salt; mix well.

Coat a large skillet with cooking spray; heat skillet over medium heat.

Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.)

This recipe yields 4 servings; 2 salmon cakes and about 1/2 cup of salsa per serving.

Points® Value: 5