Post by ann on Aug 24, 2008 16:45:56 GMT 2
Makes 2 servings
Ingredients
2 salmon fillets (4 ounces each), cooked and flaked (about 1 1⁄2 cups)
1⁄4 cup crushed whole-grain crackers
2 tablesthingys chopped fresh dill
2 scallions, chopped
1 large egg white
2 drops hot-pepper sauce
Pinch of salt
2 teasthingys olive or canola oil
Lemon wedges
4 tablesthingys reduced-fat sour cream
2 tablesthingys chopped fresh herbs, such as dill, parsley, or basil
Juice of 1⁄4 to 1⁄2 lemon
Salt and pepper to taste
Directions
In a large bowl, mix the salmon, crackers, dill, scallions, egg white, hot-pepper sauce, and salt. Form into 2 cakes.
In a large nonstick skillet, warm the oil over medium heat. Add the cakes and cook for 4 minutes, or until browned. Turn and cook for 4 minutes. Serve with the lemon wedges and Herb Sauce.
For Herb Sauce: In a small bowl, mix the sour cream and herbs. Season with the lemon juice, salt, and pepper.
Ingredients
2 salmon fillets (4 ounces each), cooked and flaked (about 1 1⁄2 cups)
1⁄4 cup crushed whole-grain crackers
2 tablesthingys chopped fresh dill
2 scallions, chopped
1 large egg white
2 drops hot-pepper sauce
Pinch of salt
2 teasthingys olive or canola oil
Lemon wedges
4 tablesthingys reduced-fat sour cream
2 tablesthingys chopped fresh herbs, such as dill, parsley, or basil
Juice of 1⁄4 to 1⁄2 lemon
Salt and pepper to taste
Directions
In a large bowl, mix the salmon, crackers, dill, scallions, egg white, hot-pepper sauce, and salt. Form into 2 cakes.
In a large nonstick skillet, warm the oil over medium heat. Add the cakes and cook for 4 minutes, or until browned. Turn and cook for 4 minutes. Serve with the lemon wedges and Herb Sauce.
For Herb Sauce: In a small bowl, mix the sour cream and herbs. Season with the lemon juice, salt, and pepper.