Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.
Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper.
Shape the mixture into 4 cakes, each about 1/2 inch thick.
Photo: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke
Heat oil in an ovenproof nonstick skillet over medium heat.
Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes.
Carefully turn the cakes over with a spatula and transfer the pan to the oven.
Bake until heated through and golden brown on the second side, 5 to 7 minutes.
For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
