Salmon cakes with fiery bell pepper salsa
0
Points®
Total Time
42 min
Prep
30 min
Cook
12 min
Serves
4
Difficulty
Easy
A tastebud fiesta, these fast and flavorful salmon cakes get their spice from cayenne pepper and their delightful texture from the addition of scallion, celery and shallots into the mix. The salsa gets its spicy flavor from jalapeno peppers. Dial your spice up or down by changing the amount of the hotter items in each recipe element. Ready in about 40 minutes, a bed of brown rice will soak up some juices from the salsa and complement the other textures of this dish for a fully rounded meal. Try subbing two (7-ounce) cans of tuna for the salmon to make better use of this winner recipe.
Ingredients
Red bell pepper
1 large, finely diced, divided
Yellow bell pepper
1 small, finely diced
Jalapeño pepper
¾ small, seeded and minced (don’t touch seeds with bare hands)
Distilled white vinegar
1 Tbsp, or red balsamic vinegar
Table salt
⅛ tsp
Black pepper
⅛ tsp
Scallions
2 medium, trimmed and minced, divided
Cilantro
1 Tbsp, fresh, minced
Canned salmon
14½ oz, drained, drained
Celery
1 rib(s), small, finely chopped
Shallot
1 medium, minced
Egg
1 large egg(s), beaten
Fat free mayonnaise
2 Tbsp
Cayenne pepper
¼ tsp, or ancho chili powder
Black pepper
¼ tsp
Table salt
⅛ tsp
Cooking spray
1 spray(s)
