Salmon Cakes

Nutrition Information (per serving)

18 g
664 mg
21 g
10 g
5 g
97 mg

1¼ lb salmon fillets
½ tsp sea salt
½ tsp freshly ground black pepper
1 lemon, thinly sliced
⅔ cup diced red bell pepper
⅔ cup diced yellow bell pepper
1 cup diced onions
¼ cup lite coconut milk
3 lg eggs, beaten
3 Tbsp chopped cilantro
¾ cup Panko breadcrumbs
2 tsp canola oil

Sweet Mustard Sauce:
1 cup Dijon mustard
½ cup apple juice concentrate
¼ tsp red chili flakes

  1. Place salmon in food processor and puree.
  2. In a large bowl, combine salt, black pepper, peppers, onions, coconut milk, eggs and cilantro. Mix well. Add breadcrumbs and salmon and hand mix until well combined. Using a ⅓ cup measure, form into round patties, about ½-inch thick.
  3. Heat canola oil in a large sauté pan. Cook salmon patties about 2 to 3 minutes over medium heat on each side, or until golden brown.
  4. In a small bowl, combine all ingredients for Sweet Mustard Sauce. Serve 2 salmon patties over a bed of mixed greens with 2 tablespoons Sweet Mustard Sauce.
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