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Ingredients
4 servings
1 x 1412 Ocan red sockeye salmon
drained skin and larger bones discarded
4 cupplain dried bread crumbs
2scallions
thinly sliced
plain fat-free Greek yogurt
1egg
large, lightly beaten
2 tablespoonsflat-leaf parsley
chopped, fresh
1 teaspoonlemon zest
grated
4 teaspoonblack pepper
2 teaspoonsolive oil
3 tablespoonsplain fat-free greek yogurt
1 x 5 ounceroasted red bell peppers
jar
2 teaspoonsfresh lemon juice
salt
black pepper
Instructions
Step 1
To prepare the salmon cakes, combine the salmon, bread crumbs, scallions yogurt, egs, parsler lemon zes, and pepper ina medium bowl.
Step 2
Stìr, breaking up any large chunks of sales just combined.
Step 3
Form the mixture into 4 cakes
Step 4
Heat a large nonstick skillet over medium heat.
Step 5
Swirl in the oil then add the cakes and cook until browned and heated through
Step 6
3-4 minutes on each side.
Step 7
To prepare the sauce, combine all the sunce ingredients in a blender, puree.
Step 8
Serve with the salmon cakes
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