Total Time
15mins
Prep 5 mins
Cook 10 mins

This is a quick and healthy meal that can be made for lunch or dinner.I like to serve this with my roasted corn and black bean salad for a light and tasty meal.

Ingredients Nutrition

  • Sauce

  • 1 lime (juice of)
  • 12 cup mayonnaise (may use fat free to reduce calories)
  • 14 cup sour cream (may use fat free to reduce calories)
  • Salmon Cakes

  • 2 (6 ounce) cans boneless skinless pink salmon, packed in water, drained and flaked
  • 14 cup red bell pepper (finely chopped)
  • 14 thinly sliced green green onions with top
  • 1 tablespoon cilantro (fresh and chopped)
  • 34 cup breadcrumbs (unseasoned and divided)
  • 13 cup mayonnaise (may use fat free to reduce calories)
  • 1 egg (may use just white part to reduce calories)

Directions

  1. For the sauce:.
  2. Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
  3. For salmon cakes:.
  4. Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
  5. Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes.
  6. Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.