Fresh Salmon Cakes
Serve warm.
Servings: 36 Crab Cakes

• 1 1/2 pounds skinless boneless salmon fillet
• 1 large egg
• 1/2 cup fine fresh bread crumbs
1 tablespoon Dijon mustard
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

2/3 cup low fat mayonnaise (we use Hellmann's®)
1/3 cup fresh tarragon leaves
1 1/3 cups reduced fat sour cream
3 tablespoons finely chopped fresh chives
1 teaspoon fresh lime juice

1/2-inch lengths of fresh chives
Lime wedges

For Sauce: In a food processor pulse together mayonnaise, tarragon, and 1/3 cup sour cream until smooth. Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, and salt and pepper to taste. Garnish dip with chives

For Cakes: Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.

Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.

Garnish cakes with lime wedges and serve with dipping sauce.

Per Crab Cake: 41 Calories; 2g Fat (34.6% calories from fat); trace Saturated Fat; 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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