Summer Salmon Cakes With Zucchini Fennel Slaw Food

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Summer Salmon Cakes with Zucchini Fennel Slaw image

Provided by Melissa Roberts

Categories Quick & Easy Dinner Lunch Seafood Salmon Fennel Zucchini Summer Pan-Fry Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 1 servings

Number Of Ingredients 10

Ingredients

3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
1/4 pound skinless salmon fillet, chopped
4 Ritz or saltine crackers, coarsely crushed
1 medium zucchini, coarsely grated (1 1/2 cups)
1/2 small fennel bulb, trimmed and thinly sliced
1 tablespoon olive oil

Steps:

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
Serve with slaw.

ZUCCHINI-SALMON CAKES

Zucchini-Salmon Cakes image

Taste these yummy Zucchini-Salmon Cakes! Enjoy the patties by themselves or pair with a bun and lettuce for a juicy salmon burger.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cans (5 oz. each) boneless skinless pink salmon, drained, flaked
3/4 cup shredded zucchini
1/2 cup dry bread crumbs
1 Tbsp. GREY POUPON Dijon Mustard
2 tsp. salt-free lemon pepper seasoning
1 egg, beaten
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, divided
1 clove garlic, minced, divided

Steps:

Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
Mix remaining mayo and garlic until blended. Serve with salmon cakes.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

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