Recipe by CookingBlues
I love the fact I just scoop these into a muffin tin and put them in the oven: no frying in tons of oil, no flipping and worrying about them falling part. Also, pretty cheap since this recipe is for canned salmon, which I always have on hand. A friend of mine found these on the Taste of Home website (published in Healthy Cooking February/March 2010, p53), and sent them to me after she raved about them. A simple and healthy entree that goes great with steamed veggies and some rice. One serving is 2 muffins.
Top Review by dgpat
I REALLY liked this recipe!!! Made some changes (leftover mashed potatoes for 2/3 of the mayo, no peppers, some corn, homemade ritz cracker crumbs, a tad of chopped fresh parsley and spinach) but, the taste and ease of preparation were GREAT!!! I would imagine this would be good with tuna also, or even some leftover chicken~~~!!! THANKS!!
- 1 (14 3/4 ounce) can salmon, drained, bones and skin removed
- 1 1⁄2 cups whole wheat bread crumbs, soft
- 1⁄2 cup sweet red pepper, finely chopped
- 1⁄2 cup egg substitute
- 3 green onions, thinly sliced
- 1⁄4 cup celery, finely chopped
- 1⁄4 cup fresh cilantro, minced
- 3 tablespoons fat-free mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1⁄8-1⁄4 teaspoon hot pepper sauce
- 2 tablespoons fat-free mayonnaise
- 1⁄4 teaspoon capers, drained and chopped
- 1⁄4 teaspoon dill weed, fresh
- 1 dash lemon juice
Directions See How It's Made
- In a large bowl, combine the first 11 ingredients. To make the soft bread crumbs: put pieces of whole wheat bread in a food processor and pulse.
- Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. I use a scooper for quick and easy prep.
- Bake at 425° for 15-20 minutes or until a meat thermometer reads 160°.
- Meanwhile, combine the sauce ingredients and set aside. Serve with salmon.