Salmon Cakes with Dijon-Herb Sauce
4
Points®
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)
Scallions
3 medium, chopped
Whole wheat panko breadcrumbs
½ cup(s)
Egg whites
1 serving(s), large, lightly beaten
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Olive oil
4 tsp(s)
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.
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