INGREDIENTS:
- 1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
- olive oil cooking spray
- 1 tbsp olive oil
- freshly ground black pepper, to taste
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1/4 teaspoon hot sauce
- 1 1/2 tsp Old Bay seasoning
- 1 cup seasoned bread crumbs
- 3 tbsp light mayonnaise
- 3 tbsp fat free Greek yogurt
- 1 tsp Dijon mustard
- 1 large egg, lightly beaten
- 3 large egg whites, lightly beaten
DIRECTIONS:
- Heat a large pan over medium-high heat; when hot lightly spray with oil and add the salmon. Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool.
- Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool .
- Flake the salmon into a large bowl. Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes; this will make them easier to shape and become less sticky.
- Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray. Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet. Bake about 10 to 12 minutes on each side, or until golden brown.
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