Salmon Cakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
245
protein 
18 g
sodium 
664 mg
carbohydrates 
21 g
fat 
10 g
fiber  
5 g
cholesterol 
97 mg
Servings 
10
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.