Categories: Fish- Seafood

Ingredients

• For the salmon:
• 1 (14 3/4 oz.) can salmon, drained, skin and bones removed
• 1 1/2 cups soft whole-wheat bread crumbs
• 1/2 cup finely chopped red bell pepper
• 2 eggs OT 1/2 cup egg substitute
• 3 green onions, thinly sliced
• 1/4 cup finely chopped celery
• 1/4 cup minced cilantro
• 3 Tbsp. mayonnaise
• 1 Tbsp. lemon juice
• 1 clove garlic, minced
• 1/8 to 1/4 tsp. hot pepper sauce
• For the sauce:
• 2 Tbsp. mayonnaise
• 1/4 tsp. capers, drained
• 1/4 tsp. dill
• Dash lemon juice

Directions

1. Heat oven to 425 degrees. Coat 8 wells of a muffin trim with nonstick spray or vegetable oil.

2. To make the salmon cakes: In a large bowl, combine the salmon, bread crumbs, bell pepper, eggs, green onion. celery, cilantro, 3 Tbsp. mayonnaise, 1 Tbsp. lemon juice, the garlic and hot pepper sauce. Mix well.

3. Fill each of the 8 muffin wells with 1/3 cup of the salmon mixture. Bake 10 to 15 minutes or until cakes reach an internal temperature of 160 degrees.

4. Meanwhile, combine the sauce ingredients.

5. Serve salmon cakes with sauce.

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