Name: Salmon Cakes With Greens
Yield: 4 servings
Ingredients: 1/4 cup fat-free mayonnaise; 1/4 cup plus 1 tablespoon chopped shallots; 2 teaspoons Dijon mustard, divided; 1/2 cup lowfat buttermilk; 1 1/2 teaspoon fresh lemon juice; 1 pound salmon fillet, skin removed, finely chopped; 2 egg whites; 5 tablespoons drained capers; 1/2 cup plain breadcrumbs; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoon olive oil; 8 cups mixed greens

Servings: 4 persons

1/4 cup fat-free mayonnaise
1/4 cup plus 1 tablespoon chopped shallots
2 teaspoons Dijon mustard, divided
1/2 cup lowfat buttermilk
1 1/2 teaspoon fresh lemon juice
1 pound salmon fillet, skin removed, finely chopped
2 egg whites
5 tablespoons drained capers
1/2 cup plain breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoon olive oil
8 cups mixed greens

1
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes. Serve with remaining dressing on the side.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon Cakes With Greens

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