Salmon Cakes with Dill: Bariatric Recipe

Salmon Cakes with Dill Sauce

Salmon Cakes with Dill 

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
2 egg whites, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs
1/2 teaspoon freshly ground pepper
1 lemon, cut into wedges

Download the recipe:  Salmon Cakes with Dill

Preheat oven to 450°F. Coat a baking sheet with cooking spray. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Saute celery and onion until softened.  Stir in parsley and remove from heat.

In a medium bowl, flake salmon with a fork, removing any bones and skin.  Add egg white and mustard, mix.  Mix in sauteed celery and onion, breadcrumbs and pepper.  Shape into 8 patties.

Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the bottom sides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

Bake in preheated oven until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with dill sauce and lemon wedges.  Makes 8 servings.

Nutrition information per serving:  323 calories, 31 grams protein, 9 grams fat, 589 mg sodium.


About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
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