Salmon Cakes with Fiery Bell Pepper Salsa
0
Points®
Total time: 42 min • Prep: 30 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
These savoury fish cakes are just as tempting if you substitute two (7-ounce) cans of tuna for the salmon.
Ingredients
Red bell pepper
1 large, finely diced, divided
Yellow bell pepper
1 small, finely diced
Jalapeño pepper
¾ small, seeded and minced (don’t touch seeds with bare hands)
White vinegar
1 tbsp(s), or red balsamic vinegar
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es)
Uncooked scallions
2 medium, trimmed and minced, divided
Cilantro
1 tbsp(s), fresh, minced
Canned salmon
14½ oz, drained
Shallots
1 medium, minced
Raw egg
1 large, beaten
Fat free mayonnaise
2 tbsp(s)
Cayenne pepper
¼ tsp(s), or ancho chili powder
Black pepper
¼ pinch(es)
Table salt
⅛ tsp(s)
Olive oil cooking spray
5 spray(s)
Celery
1 cup(s), finely chopped
Instructions
1
To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno, vinegar, 1/8 tsp of salt, 1/8 tsp of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavours to blend.
2
Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 tsp of black pepper and remaining 1/8 tsp of salt; mix well.
3
Coat a large skillet with cooking spray; heat skillet over medium heat.
4
Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.) Yields 2 salmon cakes and about 1/2 cup of salsa per serving.
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