If you like crab cakes, you will adore these salmon cakes. Packed with savory goodness and drizzled with a homemade buttermilk dijon dressing, they will literally melt in your mouth. Sautéing provides the same crispy texture as deep frying but with less saturated fat. The original recipe called for these to be served atop mixed greens as a salad, but we chose to blanch some greens and serve them on the side. The combination was perfect. I think the buttermilk makes the dish.
- 1/4 cup fat-free mayonnaise
- 1/4 cup plus 1 tablespoon chopped shallots
- 2 teaspoons Dijon mustard, divided
- 1/2 cup lowfat buttermilk
- 1 1/2 teaspoon fresh lemon juice
- 1 pound salmon fillet, skin removed, finely chopped
- 2 egg whites
- 5 tablespoons drained capers
- 1/2 cup plain breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon olive oil
- 8 cups greens
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. Blanch the greens, rinse under cold water, toss with half the buttermilk mixture. Serve with remaining dressing on the side.
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