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SALMON CAKES WITH CUCUMBER RELISH

Recipe from Techniques of Healthy Cooking
Servings: 10

INGREDIENTS

    Salmon Cakes
    • 14 oz / 400 g halved peeled Idaho potatoes
    • 6½ oz / 185 g salmon, poached, cooled, flaked
    • 5 oz / 140 g fresh bread crumbs
    • 5 fl oz / 150 mL skimmilk
    • 1¾ oz / 50 g whole-grain mustard
    • 1½ oz / 45 g mayonnaise
    • 3/4 oz / 20 g minced smoked salmon
    • 1/2 oz / 14 g chopped capers
    • 5 tsp / 25 mL chopped chives
    • 5 tsp / 25 mL chopped dill
    • 1 tsp / 5 mL coarse grind black pepper

    Cucumber Relish
    • 5½ oz / 155 g diced seedless cucumber, skin on
    • 5½ oz / 155 g tomato concasse
    • 2 3/4 oz / 78 g diced red onion
    • 1 tbsp / 15 mL minced jalapeno
    • 4 tsp / 20 mL balsamic vinegar
    • 1 tbsp / 15 mL chopped cilantro
    • 2 tsp / 10 mL olive oil
     

DIRECTIONS

1. Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm oven to steam dry, about 5 minutes.

2. Puree the hot potatoes using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 cakes weighing approximately 1 1/3 oz / 37 g each.

3. To prepare the cucumber relish, toss the relish ingredients together (see Note).

4. For each portion: Cook 2 cakes in a preheated seasoned skillet until golden brown on each side, about 8 minutes. Serve the salmon cakes on a bed of approximately 1/2 oz / 45 g of cucumber relish.

    Note: Drain any excess liquid from the relish and reserve it to toss with mixed greens.

Portioning Information: 2 cakes (2 2/3 oz / 74 g), 1/2 oz / 45 g cucumber relish

Nutrition per serving: 179 calories, 7 g fat, 20 g total carbohydrate, 9 g protein, 278 mg sodium, 16 mg cholesterol
 

 

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