Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 can salmon - (7 1/2 ounce ea) liquid removed
- 1/2 c. finely-diced onion
- 1/2 c. finely-diced celery
- 1/2 c. corn kernels - (canned or possibly frzn) thawed if frzn Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. mayonnaise
- 1 Tbsp. Dijon mustard
- 1 tsp liquid removed pickle relish
- 1 tsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp paprika
- 2 dsh Tabasco sauce
- 1 x egg
- 1 1/2 c. crushed cracker crumbs (preferably saltines)
- 2 Tbsp. unsalted butter
- 2 Tbsp. corn oil Light Lemon Yogurt Sauce (see recipe)
Direcciones
- Carefully flake the salmon into a bowl, discarding any small bones, cartilage and skin. Add in the onion, celery, corn, salt and pepper. Fold together with a rubber spatula. Set aside.
- In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika and Tabasco sauce. Fold these ingredients into the salmon mix.
- Lightly beat the egg. Using the rubber spatula, fold into the salmon mix along with 1/2 c. of the cracker crumbs. Place the remaining c. of cracker crumbs on a dinner plate.
- Form the salmon mix into eight 3-inch patties. Carefully coat them with the cracker crumbs. Chill, loosely covered, for 1 hour.
- Heat the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 min per side, pressing down slightly on them with the back of the spatula and adding more butter or possibly oil to the skillet if necessary. Remove to paper towels to drain.
- To serve, spoon 2 Tbsp. of the Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.
- This recipe yields 8 servings.
- Comments: When adding the diced vegetables to the flaked salmon, fold the ingredients together gently so which the salmon doesn't break up.
- 10-27-2002"
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 8 servings | |
| Calories 412 | |
| Calories from Fat 216 | 52% |
| Total Fat 24.32g | 30% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 122mg | 41% |
| Sodium 566mg | 24% |
| Potassium 433mg | 12% |
| Total Carbs 20.35g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.12g | 1% |
| Protein 28.75g | 46% |
