Salmon Rösti

By BClover

Ingredients

• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained( or 1 - 14.5 oz can)
• 1/2 cup finely chopped red onion
• 2 large eggs plus 1 large egg white, lightly beaten
• 1 tablespoon whole-grain mustard
• 3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 cups frozen hash-brown shredded potatoes (about 12 ounces)
• 1/2 tsp lemon pepper
• 1/2 tsp garlic granules
• 1 tsp dried parsley
• 2 tablespoons extra-virgin olive oil, divided
• 1/3 cup reduced-fat sour cream
• 1 tablespoon capers, rinsed and chopped
• 1 teaspoon lemon juice
• serve with spiraled zuchinni and carrot salad with a mustard red wine vinegar and oil dressing

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.

4 servings, 2 rösti (salmon cakes) each | Active Time: 30 minutes | Total Time: 30 minutes

1. Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
2. Preheat oven to 200°F.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
4. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Nutrition

Per serving : 317 Calories; 18 g Fat; 4 g Sat; 7 g Mono; 143 mg Cholesterol; 19 g Carbohydrates; 21 g Protein; 2 g Fiber; 559 mg Sodium; 605 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 lean meat, 2 fat