Categories: dinner

Ingredients

• sweet red pepper(s) 1 large, finely diced, divided
• yellow pepper(s) 1 small, finely diced
• jalapeño pepper(s) 3⁄4 small, seeded and minced (don’t touch seeds with bare hands)
• white vinegar 1 Tbsp, or red balsamic vinegar
• table salt 1⁄8 tsp
• black pepper 1⁄8 tsp
• uncooked scallion(s) 2 medium, trimmed and minced, divided
• cilantro 1 Tbsp, fresh, minced
• canned salmon 14 1⁄2oz, drained
• uncooked celery 1 rib(s), small, finely chopped
• uncooked shallot(s) 1 medium, minced
• egg(s) 1 large, beaten
• fat free mayonnaise 2Tbsp
• cayenne pepper
• 1⁄4tsp, or ancho chili powder
• black pepper1⁄4tsp
• table salt 1⁄8tsp
• Cooking spray 1spray(s)

Directions

1. To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno, vinegar, 1/8 tsp of salt, 1/8 tsp of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavors to blend.

2. Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 tsp of black pepper and remaining 1/8 tsp of salt; mix well.

3. Coat a large skillet with cooking spray; heat skillet over medium heat.

4. Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.) Yields 2 salmon cakes and about 1/2 cup of salsa per serving.

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