Salmon Cakes with Olives, Lemon & Dill - 2g Carbs, 1g Fiber, 0g Added Sugars
From: EatingWell - September/October 2013
Studded with briny olives, bright lemon zest and a touch of dill, this healthy, easy salmon cake recipe is perfect for dinner and for freezing. Whether you serve the salmon cakes on a bun like a burger with lettuce and tomato or paired with a mixed green salad, try a dollop of reduced-fat mayo mixed with lemon juice on top.
Nutrition Profile - - Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | Low sodium | Gluten free
Active Time: 30 min
Total Time: 30 min
Servings: 8
Serving Size: 1 salmon cake each
4 scallions, quartered
1/2 cup pitted Kalamata olives
3 Tbsp coarsely chopped fresh dill or thyme
Zest of 2 lemons
1/2 tsp salt
1/2 tsp freshly ground pepper
2 1/2 lb wild salmon (see Tip), skinned and cut into 2-inch chunks
4 tsp extra-virgin olive oil, divided
Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper.
Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.
Tips & Notes
Make Ahead Tip: Prepare through Step 3, cool completely, then wrap airtight and freeze for up to 3 months. Reheat at 450 degrees F for 20 minutes or wrap in a paper towel and microwave for 2 to 3 minutes.
Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
Servings: 8
Serving Size: 1 salmon cake each
Nutrition per Serving: 214 Calories, 10g Fat, 2g Sat, 5g Mono, 66mg Cholesterol, 2g Carbs, 1g Fiber, 0g Added Sugars, 29g Protein, 339mg Sodium, 551mg Potassium
Nutrition Bonus: Potassium (16% daily value)
Carbohydrate Servings: 0
Exchanges: 4 lean meat, 1/2 fat
Posted by: chefgloria1030@yahoo.com
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