Review: Crispy Salmon Cakes with Lemon-Caper Mayo

[Hoosier65]

Made these tonight and they were very good. While preparing and cooking them they looked a little dry but they really weren't. The mayo made the difference. I didn't use capers, we don't really care for them, but we did like the flavored mayo. The recipe made 4 good sized patties so we have 2 left for another night. I would probalby make these again. I don't have access to fresh salmon a a daily basis http://www.cookinglight.com/bbs/frown.gif

[Shirley Panek]

Was this from the recipe finder or did you get it from the magazine? These sound yummy, and I'd love to try them.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[jliah]

This is from the CL April 2001 issue, page 128.

[Wienie]

Finally got around to making these. They were very good, I was pleasantly surprised. I did not make the lemon-caper mayo(DH doesn't like capers). Instead I served it with low-fat Lemonaise. Went very well together.
Will definately make these again.
Jeanne

[misstapioca]

I made this for dinner tonight. One salmon cake is very generous serving along with some
sauteed yellow and green zucchini made a very delicous dinner. The lemon caper mayo was perfect i put the capers in they add alot to this dish. that is a wonderful WW 7 point meal. with 2 scoops fat free frozen yogurt for 4 more points for dessert!

[aka]

I'm bringing back an old-ish review of this so you can see all of them together. I made these for supper last night and they were really good...don't leave out the mayo though. I used the capers in the mayo...I really liked the taste. I halved the whole recipe since I was just cooking for two...I would've liked another half "cake", but I guess this is a good way to make sure I don't over-eat.

I used some left-over egg beaters I had in the fridge (it's easier to halve the recipe that way). I also used different crackers ("Cabaret"), since I'm not a big saltine fan. This is a make-again for me.

Lilia

[SusanL]

This was the recipe that I couldn't remember why I bought that whole box of saltines. It was delicious, DH wants to know when we are having them again. We did the capers and loved the sauce!! Highly recommend this one!!

[Alisa]

Thanks for the reviews - if I wasn't at work I'd be cooking these right now!

[laughsandlaughs]

Could someone please post this recipe?

My mom wants it, so instead of typing it all out, I was hoping someone with Mastercook, etc, could just download it for me.

Thanks!!

[Peggy]

I never would have tried this recipe if you all hadn't given it such good reviews. I finally got around to making it tonight and everyone liked it. Fairly easy to put together and the cakes held together well while cooking. We liked the Lemon-Caper Mayonnaise sauce also. My husband commented that the salmon cakes almost tasted like crab cakes to him...Hmmmm. Thanks for pointing this one out!

Peggy

[This message has been edited by Peggy (edited 05-31-2001).]

[valchemist]

Alisa, here it is. -Valerie


* Exported from MasterCook *

Crispy Salmon Cakes With Lemon-Caper Mayonnaise

Recipe By :Cooking Light Magazine. April 2001. Page: 128.
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flavored mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Salmon Cakes:
1 tablespoon vegetable oil -- divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about
20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 cans (7.5-ounce) salmon, drained, flaked, and
bone pieces removed
1 large egg, lightly beaten

1. To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

2. To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise. Yield: 4 servings (serving size: 1 cake and 1-1/2 tablespoons mayonnaise).

NOTES :
Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise--used here instead of commercial tartar sauce--is also great with other fish.

Nutritional Information:
306 calories (32% from fat), 11g fat, 22.8 g protein, 27.3 g carb, 1.1 g fiber, 55 mg cholesterol, 3 mg iron, 1214 mg sodium, 215 mg calcium

[Alisa]

Thanks Valerie, but your favour was to laughsandlaughs...

[valchemist]

oops