Name: Salmon Cakes with Fiery Bell Pepper Salsa
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 large sweet red pepper(s) finely diced, divided; 1 small yellow pepper(s) finely diced; 0.75 small jalapeño pepper(s) seeded and minced (don’t touch seeds with bare hands); 1 Tbsp white vinegar or red balsamic vinegar; 0.125 tsp table salt; 0.125 pinch black pepper; 2 medium uncooked scallion(s) trimmed and minced, divided; 1 Tbsp cilantro fresh, minced; 14.5 oz canned salmon drained; 1 medium uncooked shallot(s) minced; 1 large egg(s) beaten; 2 Tbsp fat free mayonnaise; 0.25 tsp cayenne pepper or ancho chili powder; 0.25 pinch black pepper; 0.125 tsp table salt; 5 spray(s) olive oil cooking spray; 1 cup(s) uncooked celery finely chopped

Ingredients

sweet red pepper(s)

1 large, finely diced, divided

yellow pepper(s)

1 small, finely diced

jalapeño pepper(s)

¾ small, seeded and minced (don’t touch seeds with bare hands)

white vinegar

1 Tbsp, or red balsamic vinegar

table salt

⅛ tsp

black pepper

⅛ pinch

uncooked scallion(s)

2 medium, trimmed and minced, divided

cilantro

1 Tbsp, fresh, minced

canned salmon

14½ oz, drained

uncooked shallot(s)

1 medium, minced

egg(s)

1 large, beaten

fat free mayonnaise

2 Tbsp

cayenne pepper

¼ tsp, or ancho chili powder

black pepper

¼ pinch

table salt

⅛ tsp

olive oil cooking spray

5 spray(s)

uncooked celery

1 cup(s), finely chopped

Instructions

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.
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.
Coat a large skillet with cooking spray; heat skillet over medium heat.
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.

Salmon Cakes with Fiery Bell Pepper Salsa

Ingredients

Instructions

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