Salmon Cakes with Dill Tartar Sauce

By dette

Not only are the cakes elegant and delicious, they also tout the nutritional powerhousek canned salmon. When you eat the bones (which are soft and edible) a serving of canned salmon has more calcium than a glass of miok. Simply mash the bones along with the salmon and other ingredients.

Ingredients

• 1/4 c + 6 tbsp nonfat mayonnaise
• 1 tbsp sweet picle relish
• 2 tsp + 3 tbsp chopped dill
• 1 tsp grated lemon zest
• Dash not pepper sauce
• 1 (14 oz) can salmon, drained
• 1 celery stalk, finely chopped
• 3 tbsp + 1/4 c plain dry bread crumbs
• 3 tbsp grated onion
• 2 tsp canola oil

Details

Servings 4

Preparation

Step 1

To prepare the sauce, combine the 1/4 c. nayonnaise, the relish, 2 tsp dill, the lemon zest, lemon juice, and hot sauce in a small bowl Cover and chill until ready to serve.

To prepare the salmon cakes, mash the salmon and the bones with a fork in a bowl. Add the 6 tbsp mayonnaise, the celery, 3 tbsp bread crumbs, the onin, and 3 tbsp dill. Shape into 4 patties. Cover and refreigerate 1 hour.

Place the remaining 1/4 c bread crumbs on a sheet of wax paper. Dredge the patties in the crumbs. Heat the oil in a nonstick skillet, then add the patties. Cook until crisp and golden, about 5 minutes on each side. Serve with the tarta sauce.

248 cal; 9 g tot fa; 2 g sat fa; 57 mg chol; 984 mg sod; 18 g carb; 1 g fib; 22 g prot; 257 calc; POINTS: 6