Salmon Cakes With Creamy Sauce
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 96.1334 |
| Energy (kCal) | 996.8783 |
| Carbohydrates (g) | 26.1592 |
| Total fats (g) | 55.6061 |
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Cuisine
European >> Scandinavian >> Swedish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. To make sauce: | 2. Combine ingredients in a small bowl and mix well. Set aside. | 3. To make salmon cakes: | 4. Preheat oven to 450°F Coat a baking sheet with cooking spray. | 5. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat. | 6. Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide. | 7. Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. | 8. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges. | 9. Enjoy! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| extra virgin olive oil | 3 | teaspoons | divided | - | - | - | - |
| onion | 1 | chopped sweet | 28.0 | 6.537999999999999 | 0.77 | 0.07 | |
| celery | 1 | stalk | diced | 10.24 | 1.9008 | 0.4416 | 0.1088 |
| parsley | 2 | tablespoons | chopped | 2.736 | 0.4811 | 0.2257 | 0.06 |
| salmon | 15 | ounces | canned drained cooked | 603.5 | 0.0 | 84.32 | 26.945 |
| egg | 1 | beaten | 71.5 | 0.36 | 6.28 | 4.755 | |
| dijon mustard | 1 1/2 | 1/2 | - | - | - | - | |
| honey | 1/2 | teaspoon | - | - | - | - | |
| wheat breadcrumb | 1 1/2 - 1 3/4 | cups | - | - | - | - | |
| pepper | 1/2 | teaspoon | ground | 2.8865 | 0.7354 | 0.1195 | 0.0375 |
| lemon | 1 | cut | 1.2808 | 0.4116 | 0.0486 | 0.0132 | |
| mayonnaise | 1/4 | cup | 209.38 | 0.0 | 0.2146 | 23.2 | |
| plain yogurt | 1/4 | cup | - | - | - | - | |
| scallion | 2 | chopped | 64.0 | 14.68 | 3.66 | 0.38 | |
| lemon juice | 1 | tablespoon | 3.355 | 1.0523 | 0.0534 | 0.0366 | |
| parsley | 1 | tablespoon | 2.736 | 0.4811 | 0.2257 | 0.06 | |
| pepper | ground | 2.8865 | 0.7354 | 0.1195 | 0.0375 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.