Baked Salmon Cakes

By srumbel

Baked in muffin pans and served with sauce on the side, these cute cakes make a fantastic light meal. You can also bake a double batch and freeze some for a quick, healthy supper later in the month. —Nikki Haddad, Germantown, Maryland

Read more: http://www.tasteofhome.com/recipes/baked-salmon-cakes/print#ixzz3P7pYKGbd

Ingredients

• SAUCE:
• 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
• 1-1/2 cups soft whole wheat bread crumbs
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup egg substitute
• 3 green onions, thinly sliced
• 1/4 cup finely chopped celery
• 1/4 cup minced fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/8 to 1/4 teaspoon hot pepper sauce
• 2 tablespoons fat-free mayonnaise
• 1/4 teaspoon capers, drained
• 1/4 teaspoon dill weed
• Dash lemon juice
• Read more: http://www.tasteofhome.com/recipes/baked-salmon-cakes/print#ixzz3P7pcXgHY

Details

Cooking time 30mins

Preparation

Step 1

1. In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°.
2. Meanwhile, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutritional Facts

2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.

Read more: http://www.tasteofhome.com/recipes/baked-salmon-cakes/print#ixzz3P7pkOdVF