Shelby’s Cookbook
Crispy Salmon Cakes
4 servings
porções-
tempo totalIngredientes
canola oil
4 white button mushrooms (3 ounces total)
1 small carrot (not baby-cut; may substitute 0.25 seeded red bell pepper)
Leaves from 1 or 2 stems flat-leaf parsley (optional)
1 pound skinless salmon fillet (see headnote)
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoons kosher salt, plus more as needed
2 tablespoons regular or low-fat mayonnaise (or sour cream or yogurt)
1 tablespoon teriyaki sauce
1 teaspoon white wine vinegar
⅔ cups plain panko breadcrumbs
Instruções
Heat enough oil to generously coat the bottom of a large nonstick skillet over medium heat. Place a wire rack over a few layers of paper towels.
Meanwhile, combine these items in a mixing bowl as you prep them: Clean and stem the mushrooms; finely chop. Scrub the carrot well, then finely chop. Mince the parsley (to taste), if using. Cut the salmon into 1/4-to-1/2-inch dice.
Lightly beat the egg in a cup, then add to the bowl, along with the garlic and onion powders, salt, mayonnaise, teriyaki sauce, vinegar and panko. Use your clean hands to gently blend and form into 8 equal-size patties (about 3 1/2 inches wide).
Add half of the patties to the hot oil; cook for about 2 minutes or until crisped on the bottom, then turn them over and cook on the second side for 2 to 3 minutes or until golden brown. Transfer to the rack; cover loosely with aluminum foil to keep warm. Repeat with the remaining patties.
Season lightly with salt, as needed. Serve warm or at room temperature.
Nutrição
Tamanho da Porção
Per serving (using low-f
Calorias
390
Gordura Total
26 g
Gordura Saturada
5 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
115 mg
Sódio
570 mg
Carboidrato Total
11 g
Fibra Dietética
-
Açúcares Totais
2 g
Proteína
27 g
4 servings
porções-
tempo total