
Salmon Cakes with Fiery Bell Pepper Salsa
3
0
0
SmartPoints® value per serving
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
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