Salmon Cakes with Greens
Crispy salmon cakes made with fresh salmon, capers, and shallots, served over a bed of mixed greens with a creamy buttermilk dressing. A light and healthy meal that's both elegant and satisfying.
Ingredients
- •¼ cup fat-free mayonnaise
- •¼ cup shallots
- •2 teaspoons Dijon mustard
- •½ cup lowfat buttermilk
- •1½ teaspoon fresh lemon juice
- •1 pound salmon fillet
- •2 whole egg whites
- •5 tablespoons capers
- •½ cup plain breadcrumbs
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •2 teaspoon olive oil
- •8 cups mixed greens
Cooking Instructions
- 1.
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes. Serve with remaining dressing on the side.
25 min
