Salmon cakes with dijon-herb sauce
4
Points®
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Easy
You will be eating this salad again and again! The subtle meatiness of the salmon cakes is brightened by the zesty chive sauce. Both elements come together over greens in about 20 minutes, making this a speed demon of a recipe. Fantastic for lunch this salad can also do the heavy lifting as the central dish light summery dinner. Try these salmon cakes in your brunch buffet as well. If you have some steamed vegetables such as asparagus, peas or green beans, add them to the greens to pack in the veggies. Make a double batch of the sauce and use it as a dressing for a green salad later in the week.
Ingredients
Canned pink salmon
18 oz, drained, wild, boneless, drained
Reduced calorie mayonnaise
3 Tbsp
Scallions
3 medium, chopped
Whole wheat panko breadcrumbs
½ cup(s)
Egg whites
1 item(s), large, lightly beaten
Table salt
¼ tsp
Black pepper
¼ tsp
Olive oil
4 tsp
Fresh lemon juice
1½ Tbsp
Dijon mustard
1 Tbsp
Chives
1 Tbsp, chopped
Fresh mixed greens
4 cup(s)