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Muffin Tin Salmon Cakes


Gold Post Medal for All Time! 677 Posts
February 15, 2016

Baked Salmon CakesThese salmon cakes are baked in muffin tins. They are moist, tasty and healthy. They freeze well for future meals, and go great in lunch boxes.

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Total Time: 30 minutes

Yield: 8-10 salmon cakes

Source: Taste of Home newsletter

Ingredients:

  • 1 can (14 3/4 oz) salmon, drained with skin and bones removed
  • 1 1/2 cup soft whole wheat bread crumbs (I used the heel and one slice of bread)
  • 1/2 cup sweet red pepper, chopped fine
  • 1/2 cup egg substitute (I used 2 eggs)
  • 3 green onions, thinly sliced (I used 1/2 an onion, finely chopped)
  • 1/4 cup celery, chopped fine
  • 1/4 cup fresh cilantro, minced (I used a small amount of dried)
  • 3 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 garlic clove, minced
  • a few dashes hot pepper sauce, more if desired
  • Sauce
  • 2 Tbsp mayonnaise
  • 1/4 tsp capers, drained
  • 1/4 tsp dried dill weed
  • a dash of lemon juice

Steps:

  1. In a large bowl combine the first 11 ingredients.
  2. Baked Salmon Cakes
     
  3. Spray muffin tins with cooking spray.
  4. Use 1/3 cup salmon mixture for each muffin tin. (The recipe says 8, but I filled 10 muffin tins). Put water in any unfilled tins.
  5. Baked Salmon Cakes
     
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  6. Bake at 425°F for 10-15 minutes, or until a thermometer reads 160°F.
  7. Baked Salmon Cakes
     
  8. While the cakes are baking, combine the sauce ingredients in a small bowl.
  9. Baked Salmon Cakes
     
  10. Serve the cakes with some sauce on the top.
  11. Nutritional Facts: 2 salmon cakes with 1 1/2 teaspoons of sauce = 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbs, 3 g fiber, 28 g protein.
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