Pecan Crusted Salmon Cakes
Servings
2Serving size
2 salmon cakesThis recipe can be multiplied and makes good leftovers for sandwiches.
Ingredients
| 4 cup Water |
| 6 Ounces Fresh atlantic salmon (skinless) |
| 2 large Egg white(s) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp Dijon mustard |
| 1 tsp.. Worcestershire sauce |
| 2 medium (4-1/8 inch long) Green onions (thinly sliced crosswise) |
| 1 Large stalk Celery, raw (finely diced) |
| 1/2 Medium Green bell peppers (finely diced) |
| 1/4 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free bread crumbs) |
| 1/2 cup, chopped Pecans (finely chopped) |
| 2 tsp. Olive oil |
Instructions
When the water is almost boiling, add the salmon. Reduce heat to a shiver.
Poach for 8 to 10 minutes or until the flesh of the salmon is firm.
Remove to a paper towel and let cool.
Place the egg whites, salt, pepper, mustard, and Worcestershire sauce in a bowl and whisk until well blended.
Flake the salmon into small pieces about 1/2 inches long into the bowl.
Add the green onions, celery, peppers, and bread crumbs.
Fold together until well blended.
Pat into 4 disks.
Pat the chopped pecans on each side of the salmon cakes.
Place a large non-stick skillet or griddle over high heat (or an electric griddle on high).
When the griddle is hot, add 1 teaspoon of the oil and spread evenly.
Add the salmon cakes and reduce the heat to medium high.
Cook for about 8 minutes. Add the other teaspoon of olive oil, then turn the cakes over.
Cook for another 8 to 10 minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These salmon cakes make a great meal by themselves with vegetable or salad on the side. They have a great creamy and rich salmon flavor that is complemented by the toasting of the pecans crust. Kids who think they don’t like fish may find they like these!