Crispy Salmon Cakes

• servings: 4 servings

Ingredients

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

Directions

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.

Nutrition

• Serving Size: Per serving (using low-f
• Calories: 390
• Total Fat: 26 g
• Saturated Fat: 5 g
• Cholesterol: 115 mg
• Sodium: 570 mg
• Total Carbohydrate: 11 g
• Total Sugars: 2 g
• Protein: 27 g