Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Dijon Balsamic Salmon Cakes
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 476
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 42 g
- Cholesterol
- 182 mg
- Sodium
- 1023 mg
A mustard based balsamic vinaigrette does double duty as a flavoring for moist salmon cakes and a dressing for mixed greens that's served alongside.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 476
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 42 g
- Cholesterol
- 182 mg
- Sodium
- 1023 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.
- Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.
- Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
- Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.
