My oldest and dearest friend Michale and her husband Lutz have a cottage in Muskoka. Most weekends in the summer you can find her and I discussing the ins and outs of child rearing, the annoying habits of our loved ones, how perfect we are, what we’re going to eat next and what is the best martini recipe ever, not necessarily in that order.
I had been working on this salmon cake recipe for awhile and it was ready for an official taste test. I was making eight dishes that night so Michale suggested we make the salmon cakes appetizer size.
We did, they were most excellent and here they are. I like them best as a main course, but they’re also great as an appetizer.
1 ½ cups (375 mL) Post Cereal Spoon Size Shredded Wheat + Bran
2 – 7.5 oz. (213 g) tins sockeye salmon, well drained
2 Tbsp (30 mL) low fat mayonnaise
2 Tbsp (30 mL) low fat plain yogurt
1 Tbsp (15 mL) Dijon mustard
½ tsp (2 mL) Worcestershire sauce
2 tsp (10 mL) chili garlic sauce
½ onion, minced
½ red pepper, minced
¼ cup (60 mL) finely chopped cilantro
1 Tbsp (15 mL) lime juice
1. Preheat the oven to 425° F. (220° C).
2. In a food processor, pulse the Shredded Wheat until fine. Measure out ½ cup (125 mL) to be use as the coating and set aside.
3. Put the salmon in the food processor and pulse several times.
4. Add the mayonnaise, yogurt, Worcestershire, garlic chili sauce, onion, and red pepper. Pulse until well combined.
5. Add the cilantro and the lime juice and pulse till combined.
6. Using a ¼ cup (60 mL) ice cream scoop with a release button scoop out 8 salmon scoops and place into reserved crumbs.
7. Press the salmon gently into the crumbs, slightly flattening them into ¾ inch thick.
8. Place on a cookie sheet lined with parchment paper. Bake for 20 minutes. Serve.
Makes – 8 – 3-inch (8 cm) cakes
Serves – 4 – 2 cakes per serving
Each 2 cakes contains
280 Calories, 13 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 265 mg Sodium, 20 g Carbs, 3 g Fiber, 21 g Protein