Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 lb fresh salmon (very cool) picked over for bones
- 1/4 c. red bell pepper seeded and chopped
- 1/4 x chopped green onion
- 2 Tbsp. fresh mint chopped (or possibly basil or possibly oregano or possibly dill)
- 1/4 c. nonfat mayonnaise or possibly lowfat
- 1 lrg egg lightly beaten (or possibly two egg whites or possibly 1/4 c. egg sub.)
- 1/4 c. soft fresh white breadcrumbs or possibly more Flour for dredging
- 1 Tbsp. vegetable oil Salt and pepper BUNS (low or possibly non-fat) Sliced tomatoes arugula Nonfat Mayonnaise (optional)
Direcciones
- Cut the salmon into cubes and chop, but not too finely. In a glass bowl combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the mix with the egg and breadcrumbs then season with salt and pepper.
- Chill the mix so it is easier to shape into cakes.
- When you are ready to eat, season the flour mix with salt and pepper.
- Shape the salmon mix into four cakes. Heat 1 Tbsp. of vegetable oil in a large nonstick 12 inchskillet. Lightly dredge each salmon cake in flour and cook, adjusting heat as necessary and turning once, anywhere from 5 - 10 min, depending upon how well cooked you like your fish to be. The less time they cook, the moister they will be. Set each salmon cake on a hot bun garnished with the mayonnaise, arugula and tomatoes.
- Eat as open an faced sandwich with a knife and fork Serve with steamed zucchini or possibly yellow squash salad.
- Yield: 2 servings
- NOTES:(I find it works better, with the small amount of oil, to leave off the flour dredging)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 2 servings | |
| Calories 664 | |
| Calories from Fat 376 | 57% |
| Total Fat 41.83g | 52% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.01g | |
| Cholesterol 236mg | 79% |
| Sodium 424mg | 18% |
| Potassium 954mg | 27% |
| Total Carbs 17.12g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.72g | 2% |
| Protein 52.41g | 84% |
