These healthy, baked salmon cakes are such a breeze to whip up and will help keep your new years resolutions on track!
Today’s recipe is being brought to you by my husband, Kevin. He’s been asking for a “Kevin’s Corner” spot on my blog for a while now, so here we go with post number one!
Before I start on this tasty recipe, I have to do a little bragging on my guy. I am one lucky wife-y because I not only have a husband who loves to cook, but who is actually a GREAT chef! The day I came home to this lovely dinner I left the house with him saying “I’ll make dinner tonight!” I sort of expected homemade pizza (which is always delicious and totally fine with me!) but I came home to these baked salmon cakes instead, which was a great surprise! How nice to come home to a healthy, delicious dinner like this, right? I hope you are all as lucky as me to be married to someone as wonderful as he is 🙂 Okay… I’ll stop with the mush now and move onto the food!
So these baked salmon cakes take a little chopping, but if you’re like us, we enjoy chopping veggies. Strange? I consider it a stress reliever of sorts and always love to look at my little pile of fresh chopped veggies afterward with a feeling of pride. I can’t be the only person who likes to do this, am I?
- ½ lb. salmon filet
- 2 Tbs. olive oil, divided
- 1 small red onion, diced
- 1½ cups diced celery
- 1 cup pepper, diced (any color, red, green, etc.)
- ½ cup parsley, minced
- 1½ tsp. Old Bay seasoning
- 1 cup breadcrumbs
- 3 Tbs. light mayonnaise
- 3 Tbs. fat free Greek yogurt
- 1 tsp. Dijon mustard
- 1 egg, lightly beaten
- 3 egg whites, lightly beaten
- Cook the salmon by heating 1 Tbs. olive oil in a large sauce pan, over medium-high heat Cook for 4-5 minutes on each side, until it easily flakes and is cooked through. Set aside.
- Add the additional 1 Tbs. olive oil to the sauce pan. Add the chopped onion, celery, red and yellow bell peppers, parsley, Old Bay seasoning and a pinch of salt and pepper. Cook over medium heat until the vegetable are soft, about 10 minutes. Set aside.
- While the veggies are cooking, prepare the binder by combining the bread crumbs, mayonnaise, yogurt, mustard, egg and egg whites, set aside.
- Flake the salmon into a medium sized bowl and then add the veggie mixture. Once combined, gently add in the binder.
- Chill mixture in the refrigerator for at least 30 minutes. While chilling, prepare a cookie sheet with aluminum foil and spray with cooking spray. Pre-heat the oven to 400 degrees.
- After 30 minutes, shape the mixture into ¼ cup patties and place on the prepared baking sheet.
- Bake about 10 to 12 minutes on each side, or until golden brown.
- Remove from oven and serve!
*Recipe adapted from Skinny Taste