Photo of Salmon cakes with dijon-herb sauce by WW

Salmon cakes with dijon-herb sauce

7
4
4
SmartPoints® value per serving
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Easy
Make a double batch of the sauce and use it as a dressing for a green salad later in the week.

Ingredients

canned pink salmon

18 oz, wild, boneless, drained

reduced calorie mayonnaise

3 tbsp(s)

uncooked scallion(s)

3 medium, chopped

whole wheat Panko breadcrumbs

½ cup(s)

egg white(s)

1 item(s), large, lightly beaten

table salt

¼ tsp(s)

black pepper

¼ tsp(s)

Olive oil

4 tsp

fresh lemon juice

1½ tbsp(s)

Dijon Mustard

1 tbsp(s)

chives

1 tbsp(s), chopped

fresh mixed greens

4 cup(s)

Instructions

  1. Place salmon in large bowl and crumble. Add mayonnaise, scallions, ¼ cup panko, egg white, salt, and pepper and stir to combine. With damp hands, shape mixture into 4 patties. Put remaining ¼ cup panko on sheet of wax paper; coat patties with panko.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add patties and cook, carefully turning once, until crisp and golden, about 8 minutes.
  3. Meanwhile, to make sauce, whisk together remaining 1 tablespoon oil, lemon juice, mustard, and chives in small bowl.
  4. Divide greens evenly among 4 plates. Top with salmon cakes and drizzle evenly with sauce.

Notes

Serving size: 1 salmon cake, 1 cup greens, and 1 tablespoon sauce

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