For those of us that love salmon and are continually trying to find new ways to prepare it each week, this recipe will not disappoint. Serve it with a salad or with some of your favorite vegetables. These are fried in a skillet and to keep the fat down I use a spray bottle of olive oil to just thinly coat the bottom of a non-stick skillet.
2 Tbs olive oil
1 pound of salmon
2 tsp lemon zest
1/2 of medium red pepper diced
1/4 cup parsley, chopped
1 cup onion finely diced
2 eggs slightly beaten
‘1 Tbs Worcestershire sauce-GF
1 Tbs lemon juice
1 cup plain gluten free bread crumbs
1/2 tsp sea salt
1/4 cracked pepper
3 Tbs Soy free, reduced fat, gluten free vegenaise (healthy substitute for mayonnaise)
Preheat oven to 425 degrees. Sprinkle the salmon with lemon zest, salt and pepper. Place in oven and cook the salmon for 15-20 minutes. Take the cooked salmon out of the oven and let it cool under tin foil. When salmon is cooled flake it in a large mixing bowl. Add all the remaining ingredients and mix together well.
Heat up a non-stick skillet on medium heat. Spray the olive oil to the bottom of the pan. Form the salmon cakes with your hands and place in skillet. Cook 4-5 minute on each side until they are browned. Repeat the process until the mixture is all processed. There should be approximately eight 4 inch patties.
NUTRITIONAL VALUE (per 4 inch patty): calories 210, fat 9g, carbohydrate 19.3g, protein 13g