Salmon cakes with tarragon-chive sauce
2
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This super versatile recipe features rich and tasty salmon cakes and a deliciously herby dressing and is ready in about 20 minutes. The breadcrumbs on the outside of the cakes crisp under the broiler and add a delightful crunch. Did you know that a serving of canned salmon has more calcium than a glass of milk? A total bonus for this delicious and impressive meal that makes a terrific quick lunch but multiplies easily for an elegant lunch gathering. Amp your veggies by adding some chilled steamed asparagus and carrot coins to the greens.
Ingredients
Apple cider vinegar
2 Tbsp
Dijon mustard
2 tsp
Chives
2 tsp, fresh, chopped
Fresh tarragon
1 tsp, chopped or 1/4 teaspoon dried
Capers
1 tsp, drained and chopped
Olive oil
1 tsp
Black pepper
1¼ tsp, freshly ground
Canned salmon
14¾ oz, drained, drained
Fat free mayonnaise
¼ cup(s)
Scallions
¼ cup(s), chopped or sliced, chopped
Dried plain breadcrumbs
3 Tbsp
Dried plain breadcrumbs
¼ cup(s)
Egg whites
1 large, lightly beaten
Mixed greens
1 cup(s), salad
Grape tomatoes
8 medium, halved
Instructions
1
To make the sauce, combine the vinegar, mustard, chives, tarragon, capers, oil, and pepper in a small bowl. Cover and refrigerate until ready to serve.
2
Preheat the broiler. Spray a small baking sheet with nonstick spray.
3
To make the salmon cakes, with a fork, mash the salmon and bones in a large bowl. Add the mayonnaise, scallions, 3 tablespoons of the bread crumbs, and the egg white. With wet hands, shape the mixture into 4 patties.
4
Put the remaining 1/4 cup bread crumbs on a sheet of wax paper. Coat the patties with the crumbs.
5
Place the patties on the baking sheet. Broil 4 inches from the heat until crisp and golden, about 4 minutes on each side. Refrigerate 2 of the patties for another day. Divide the greens and tomatoes between 2 plates. Top each plate with a salmon patty and drizzle a tablespoon of the sauce over each patty. Refrigerate the remaining sauce. Yields 1 patty, 1 tablespoon sauce, and 1/2 cup salad per serving.
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