SALMON CAKES WITH RED PEPPER RELISH

RELISH:

3/4 cup roasted red bell peppers, drained and finely chopped
2 tbsp chopped flat-leaf parsley
2 tsp grated lemon zest, divided
1 tbsp lemon juice
3 tsp olive oil, divided
1 garlic clove, minced

Stir together in a small bowl, peppers, parsley, 1 teaspoon lemon zest, lemon juice, 1 teaspoon olive oil, and the garlic. Set aside.

SALMON CAKES:

3 cans 96-oz each) skinless boneless salmon, drained and crumbled
1/4 cup plain dried breadcrumbs
1/4 cup finely chopped scallion, including green tops
1 egg white
1/4 tsp black pepper

Combine all ingredients with the remaining 1 teaspoon of lemon zest from the relish in a medium bowl and stir gently to combine.

Divide mixture into 8 equal portions (approximately 1/3 cup each) and shape into cakes 2 1/2-inches in diameter. Press cakes to hold shape.

Heat 1 teaspoon of the remaining oil from relish ingredients in a large nonstick skillet over medium-high heat. Add the cakes (do not crowd, do only half if necessary) and cook about 4 minutes per side or until well browned. Remove from skillet and repeat with the remaining teaspoon of oil and remaining cakes, if needed.

Serve cakes with the relish.

Yield: 4 servings of 2 salmon cakes with 1/4 cup relish
Per serving: 283 calories, 13g fat (2g saturated), 37g protein, 9g carbs, 88mg cholesterol, 1 g fiber, 630mg sodium

 

This recipe is from Diabetic Living 2009.