Ingredients
The following ingredients have 4 Servings
- 1/2 pound wild Alaskan salmon filet (fresh or frozen (if frozen thaw overnight in the refrigerator))
- olive oil cooking spray
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (from 1 small pepper)
- 1/2 cup small-diced yellow bell pepper (from 1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers (drained)
- 1/4 tablespoon hot sauce
- 1 1/2 tsp Old Bay seasoning
- 1 cup seasoned breadcrumbs (or gluten-free crumbs)
- 3 tablespoon light mayonnaise
- 3 tablespoon Greek yogurt (0 %)
- 1 tablespoon Dijon mustard
- 1 large egg (lightly beaten)
- 3 large egg whites (lightly beaten)
- Zesty avocado cilantro dressing
Instruction
- Season salmon with salt.
- Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
- Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
- Set aside on a dish to cool.
- Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
- Set aside to cool to room temperature.
- Flake the salmon into a large bowl.
- Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
- Add the vegetable mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
- Preheat oven to 400°F.
- Spray a non-stick baking sheet with cooking spray.
- Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
- Bake about 10 to 12 minutes on each side, or until golden brown.
