The Pineapple Salsa (recipe below) adds a lovely fresh acidity to these salmon cakes. For something a little more substantial, try serving the salmon cakes on whole grain buns as salmon burgers.
1 lb (450 g) skinless wild sockeye or wild coho salmon, pin bones removed
1/3 cup (80 mL) whole wheat bread crumbs
2 green onions, finely chopped
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 Tbsp (15 mL) Dijon mustard
1 large free-range egg
1/4 tsp (1 mL) spicy smoked paprika
3 Tbsp (45 mL) fresh coriander, chopped
1/4 tsp (1 mL) salt
2 cups (500 mL) mixed greens
Cut salmon into 1/2 in (1.25 cm) dice and place in medium-sized bowl. Add bread crumbs, green onion, 1 Tbsp (15 mL) oil, mustard, egg, paprika, coriander, and salt. Mix together until well incorporated. Divide mixture into 8 equal parts and shape into patties.
Heat remaining 1 Tbsp (15 mL) oil in frying pan over medium-high heat. Cook salmon cakes until golden and just cooked through, about 3 minutes per side.
To serve, divide greens among serving plates and top each plate with two salmon cakes. Garnish with Pineapple Salsa (recipe below).
Each serving contains: 285 calories; 26 g protein; 16 g total fat (3 g sat. fat, 0 g trans fat); 8 g carbohydrates; 1 g fibre; 367 mg sodium
This fresh and lively salsa is also a great accompaniment for grilled chicken or served with baked whole wheat pita crisps. Keep any leftover salsa in an airtight container in the refrigerator for up to four days.
2 Tbsp (30 mL) fresh lime juice
1 Tbsp (15 mL) honey
1 cup (250 mL) English cucumber, diced
1 cup (250 mL) fresh pineapple, diced
1 cup (250 mL) avocado, diced
1 green onion, trimmed and thinly sliced
1 jalapeño, seeds removed and finely diced
2 Tbsp (30 mL) basil leaves, finely chopped
1/4 tsp (1 mL) salt
Combine all ingredients in bowl. Let sit for 20 minutes before serving to allow flavours to develop. Serve as garnish.
Makes about 3 cups.
Each 1/2 cup (125 mL) serving contains: 74 calories; 1 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 107 mg sodium
source: "Go Fish!", alive #356, June 2012
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