These salmon cakes make the perfect holiday appetizer to impress your friends and family! We use canned salmon to keep this fancy appetizer budget friendly. Salmon is packed with Omega-3 Fatty Acids which help lower triglycerides and reduce inflammation.
Ingredients
1 tablespoon olive oil
1 large shallot, finely diced
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
3, 5 ounce cans water-packed salmon
Juice of 2 lemons, divided
2 teaspoons Dijon mustard
½ teaspoon black pepper
3 egg whites, beaten
¾ cup panko bread crumbs
¼ cup fresh parsley, chopped
¾ cup plain, non-fat Greek yogurt
2 tablespoons fresh dill, chopped
Directions
- Heat oil in a large skillet over medium heat.Add shallots, red and yellow peppers to skillet and sauté 5-6 minutes until softened.Transfer cooked vegetables to a large mixing bowl.
- Drain salmon and add to bowl with vegetables.Add juice of 1 lemon, Dijon mustard, black pepper, panko, parsley and beaten egg whites.Stir to combine.
- Form salmon mixture into about 20 small patties.Heat large skillet or griddle over medium heat and spray with cooking spray.Add patties and cook until golden on both sides and warmed through, about 4-6 minutes per side.
- Meanwhile, combine Greek yogurt and juice of second lemon.Top each of the cooked salmon cakes with ½ tablespoon Greek yogurt mixture and sprinkle with chopped dill.Transfer to a serving platter and enjoy!
Serving Information
20 servings (1 salmon cake per serving)
Nutrition Information
72 Calories; 3 g Fat (1 g Saturated Fat; 0 g Trans Fat); 12 mg Cholesterol; 60 mg Sodium; 4 g Carbohydrate (0 g Fiber, 1 g Sugar, 0 g Added Sugar); 6 g Protein; 1% Daily Value (DV) Vitamin A; 17% DV Vitamin C; 0% DV Vitamin D; 2% DV Calcium; 2% DV Iron; 3% DV Potassium