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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, 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.

Notes

You can even make the patties and the sauce ahead. They will keep, refrigerated, for up to two days and are delicious cold.

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