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Ingredients
- Extra virgin olive oil as needed
- 1/4 c. finely-minced onion
- 1 sm red bell pepper finely minced Salt to taste Freshly-grnd black pepper to taste
- 1 can salmon - (14 3/4 ounce) liquid removed
- 1/4 c. finely-minced fresh parsley
- 3 Tbsp. finely-minced fresh dill Juice from 1 large lemon
- 1/4 c. whipping cream
- 3/4 c. fresh bread crumbs - (about)
- 1 dsh warm pepper sauce Lemon and lime wedges for garnish Fresh dill sprigs for garnish
Directions
- Heat 1 Tbsp. extra virgin olive oil in large skillet over moderately-low heat. Add in onion and saute/fry 3 min. Add in bell pepper and salt and pepper to taste and saute/fry 5 min longer, stirring frequently to prevent browning.
- Separate salmon into flakes in large bowl, using fork. Add in parsley, dill and lemon juice. Add in sauteed vegetables and cream and stir to mix. Add in sufficient bread crumbs to hold mix together. Taste for seasoning and add in additional salt, pepper or possibly warm pepper sauce. (Mix can be made 1 hour ahead.)
- Heat 1 Tbsp. oil in large skillet over moderately-high heat. Using your hands, form salmon mix into 8 (2 1/2-inch) cakes. Add in cakes to skillet, being careful not to crowd pan (cook in batches if necessary), and gently press down with spatula to flatten. Cook 3 min, flip cakes, flatten again and cook 2 min more.
- Remove to an oven-proof plate and keep hot in 250 degree oven. Repeat with remaining mix, adding oil as needed. Serve warm with lemon and lime wedge, topped with sprigs of dill.
- This recipe yields 4 main-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 83 | 31% |
| Total Fat 9.29g | 12% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 597mg | 25% |
| Potassium 455mg | 13% |
| Total Carbs 16.77g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.31g | 2% |
| Protein 28.81g | 46% |
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