Salmon Cakes with Creamy Citrus Sauce
Portion Size: 3 oz. and 2 tablespoons sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups, water packed salmon | drained and flaked |
| 1 1/2 cup seasoned bread crumbs | |
| 1/2 cup minced onions | Wash, peel and mince |
| 1/2 cup red bell pepper | Wash, trim and chop finely |
| 3 eggs | |
| 1 cup nonfat milk | |
| 1 teaspoon salt | |
| 1/4 cup oil | |
| Sauce:1/2 cup light mayonnaise1/4 cup light sour cream2 tablespoons nonfat milk1 teaspoon lime zest1/4 cup fresh lime juice1/4 teaspoon ground cumin | Or use lemon zest and lemon juiceOr use orange zest and orange juice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl toss together salmon, bread crumbs, onions, eggs, nonfat milk bread crumbs, salt and red pepper | |
| 2 | Shape mixture into 8 patties | |
| 3 | In a large nonstick skillet heat oil. Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side | Cook until internal temperature reaches 165° F for 15 seconds. Keep warm |
| 4 | For sauce, in a small combine mayonnaise, milk, lime juice, lime zest and cumin | |
| 5 | For each serving, spoon over sauce. |
Posted in Seafood Dinner Recipes
