Salmon Cakes with Creamy Caper Mustard Sauce

Name: Salmon Cakes with Creamy Caper Mustard Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 tablespoons cider vinegar; 2 tablespoons sugar; 1/2 teaspoon salt; 1 thinly sliced English (hothouse) cucumber; 3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container); 2 tablespoons finely chopped Italian (flat-leaf) parsley; 2 tablespoons capers, drained, rinsed and chopped; 1 tablespoon Dijon mustard; 1 lb salmon fillet, boneless, skin removed, cut into 2-inch cubes; 1 egg; 1 1/4 cups Progresso™ plain panko crispy bread crumbs; 1/2 cup red bell pepper, finely diced; 2 teaspoons grated lemon peel; 1 tablespoon lemon juice; 1 clove garlic, finely chopped; 3/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons vegetable oil

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by: Tablespoon Kitchens

Updated Dec 12, 2016

Salmon Cakes with Creamy Caper Mustard Sauce

Prep Time 45 min
Total 45 min
Servings 4
Ingredients 18

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Ingredients

Pickled Cucumbers

3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 thinly sliced English (hothouse) cucumber

Sauce

3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
2 tablespoons finely chopped Italian (flat-leaf) parsley
2 tablespoons capers, drained, rinsed and chopped
1 tablespoon Dijon mustard

Cakes

1 lb salmon fillet, boneless, skin removed, cut into 2-inch cubes
1 egg
1 1/4 cups Progresso™ plain panko crispy bread crumbs
1/2 cup red bell pepper, finely diced
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 clove garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil

Instructions

Step
1

In medium bowl, beat vinegar, sugar and 1/2 teaspoon salt until sugar and salt are dissolved. Add sliced cucumber; toss to coat. Cover and keep chilled until ready to serve.
Step
2

In small bowl, beat Sauce ingredients with whisk. Cover and refrigerate until ready to serve.
Step
3

Place salmon in food processor; pulse several times until salmon is finely chopped.
Step
4

In large bowl, mix salmon, egg, 1/4 cup of the bread crumbs, the bell pepper, lemon peel, lemon juice, garlic, salt and pepper. Stir to combine thoroughly. Shape mixture into eight 1-inch cakes (about 1/4 cup each).
Step
5

Pour remaining 1 cup bread crumbs into shallow bowl. Gently press salmon cakes into crumbs so they adhere. In 12-inch nonstick skillet, heat oil over medium-high heat. Add salmon cakes; cook 4 to 5 minutes on each side or until cooked through (at least 160°F) and golden brown. Serve with sauce and pickled cucumbers.

Nutrition

480 Calories

22g Total Fat

29g Protein

40g Total Carbohydrate

11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 480

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 110mg; 37%

Sodium: 1610mg; 67%

Potassium: 660mg; 19%

Total Carbohydrate: 40g; 13%

Dietary Fiber: 1g; 6%

Sugars: 11g

Protein: 29g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 30%; 30%

Calcium: 10%; 10%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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