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Spicy Salmon Cornmeal Cakes

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  • Servings:

    5 (147 g) as an appetizer

  • Prep Time:

    40 minutes

  • Cook Time:

    0 minutes

Ingredients

A quick and easy way to have a fantastic and new seafood night! Serve over a slightly wilted kale or spinach salad or as a side with a stir-fry. If you're cooking from your pantry, you can use 15 ounces of canned skinless, boneless salmon in place of the fresh.
1 lb. fresh salmon fillet
3 Tbsp. canola oil, divided
1/3 cup minced red onion
1/3 cup minced green pepper
2 cloves garlic, minced
1 tsp. Old Bay seasoning
2 tsp. Sriracha
Pepper to taste
1/3 cup cornmeal
1/3 cup plain, non-fat Greek yogurt
Spicy Salmon Cornmeal Cakes

Directions

1. Set broiler to high. Broil salmon, turning once, until it reaches a minimum internal temperature of 145 degrees F ( 4-5 minutes per side). Once salmon is cool, peel off skin (if applicable) and discard.
2. Heat 1 tablespoon oil in skillet over medium heat. Add onion and pepper and saute until soft ( 5-8 minutes). Add garlic and saute until fragrant (30 seconds). Remove pan from heat and let cool.
3. Flake salmon into small pieces. Gently stir in remaining ingredients except oil. Using 1/4 cup measure, shape mixture into patties.
4. Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add salmon cakes and cook, turning once, until golden brown and warmed through (3-5 minutes per side).

Nutrition

Nutritional Facts
Servings 5 (147 g)
Base Nutrients
Calories 311 kcal (16%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 4 g (18%)
Cholesterol 51 mg (17%)
Sodium 246 mg (10%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 1 g (4%)
Protein 21 g (35%)
Vitamins
Vitamin A n/a
Vitamin C 13 mg (15%)
Minerals
Calcium 31 mg (2%)
Iron 1 mg (4%)
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