Salmon Cakes With Fiery Bell Pepper Salsa - 7g Carbs, 1g Fiber
1 large sweet red pepper, diced fine, divided
1 small yellow pepper, finely diced
3/4 medium jalapeno pepper, seeded, minced
1 tablespoon white vinegar or red balsamic vinegar
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper
2 medium trimmed scallions, minced, divided
1 tablespoon minced fresh cilantro
14 1/2 ounces canned salmon, drained
1 small celery stalk, finely chopped
1 medium shallot, minced
1 large egg, beaten
2 tablespoons fat-free mayonnaise
1/4 teaspoon cayenne pepper or ancho chili powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon table salt cooking spray
To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno, vinegar, 1/8 teaspoon of salt, 1/8 teaspoon of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavors to blend. Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 teaspoon of black pepper and remaining 1/8 teaspoon of salt; mix well. Coat a large skillet with cooking spray; heat skillet over medium heat. Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.)
Makes 4 servings.
Calories 188, Fat 8 g, Carbs 7 g, Sodium 838 mg, Fiber 1 g.
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