Salmon Cakes with Remoulade Sauce
Servings 5
Ingredients
- For the salmon cakes:
- 2 14.75oz cans pink salmon
- 2 eggs
- 2 egg whites
- 2 slices bread
- 2 cloves garlic, minced
- 3 tbsp flour
- 1/3 cup scallion, chopped
- 1 tsp Old Bay
- 1 tsp dried dill
- 1/4 tsp salt
- 1-2 tbsp avocado oil, or other high smoke point oil
- -
- For the remoulade:
- 224 grams olive oil mayonnaise or 1 cup
- 1 clove garlic, minced
- 1 tbsp dijon mustard
- 1 tsp horseradish
- 1/2 tsp pickle juice can sub a squeeze of lemon juice
- 1 tsp paprika
- 1 tsp Creole seasoning
- dash Louisiana hot sauce optional
Instructions
- For the salmon cakes:
- Throw the bread in the blender to make crumbs.
- Beat the egg with the egg white.
- Combine the salmon, egg/egg whites, bread, flour, scallion, garlic and spices.
- Form into 10 patties.
- Heat the oil in a pan over medium-high heat.
- Carefully place patties in the pan and cook until golden brown (3-5 minutes).
- Turn over and cook on the other side until golden brown.
- Remove patties to a paper towel-lined plate.
- For the remoulade:
- Combine all ingredients in a bowl.
Notes
Nutrition for 2 salmon cakes:
320 calories – 13 fat – 12 carbs – 38 protein
Nutrition for 2 tbs of remoulade made with Kraft Avocado Oil Mayonnaise:
85 calories – 9 fat – 1 carbs – 0 protein
(You can substitute light mayo or Greek yogurt if you prefer.)