Salmon Cakes - Lightened Up!

 I've been reposting some of my prior recipes so I can improve the photo's, and in this case I am reducing the fat while I am at it! 

See my previous ugly photo and fattening recipe!   

This is a rendition of Ina Gartens Salmon Cake recipe.  Like a lot of her recipes she is heavy on the butta.     I tweaked it a bit to make it healthy and really, no difference in flavor at all...none, zip, nada.    I saved a butt-load (pun intended) of fat!  My arteries are thanking me today!  I also left off the Tarragon Vinigerette  in my previous posting,but you can sure add it if you would like! 

How I did it:     I sauteed the veggies in 1 tablespoon of olive oil and omitted the butter. Reduced the mayo by 1/4 cup and decreased the eggs from 2 to 1. I also increased the Dijon to make the patties hold together. I sauted in olive oil instead of the suggested butter and olive oil combo and they came out brown and crispy just like they should!

 

 

 

Ingredients

1/2 pound fresh, cooked or grilled salmon - chilled

1-2 tablespoons olive oil
salt and freshly ground black pepper
3/4 cup small-diced red onion
1 1/2 cups small-diced celery
1 cup small-diced red bell pepper
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (I used Old Bay)
1 cup bread crumbs
1/4 cup good mayonnaise
2 Tablespoons Dijon mustard
1extra-large egg, lightly beaten


Heat olive oil in large skillet, add the onion, celery, red  peppers, parsley, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until the vegetables are soft, approximately 5 to 10 minutes. Cool to room temperature.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and egg. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into about 8 to 10 cakes.

Heat the remaining 1 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and saute for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

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