Tuesday, April 2, 2013

Salmon Cakes with Chipotle Mayo

As Sakief said tonight, "I like salmon, I like cake" so what's not to like?

I have to admit, I was skeptical before trying this recipe because I'm not typically a fan of canned meat. But seeing as how I've fallen in love with canned chicken (it's just so easy to use!), I figured it couldn't hurt to try the salmon. Then I opened the can and it looked (and sorta smelled) like cat food. I was not thrilled, but in the end I actually really loved this.

This is my take on another recipe I found on Pinterest. Honestly the only real substitution that I made was salmon for tuna. I love me some tuna (steaks, sushi), but canned tuna? No way, no how. Unless it's in my mom's tuna casserole. Noms. But I digress.

This tastes very much like a crab cake, and is essentially the same thing, but salmon instead of crab (or tuna for that matter). Each cake is quite large and has less than 200 calories (approximately, not including mayo).

For the cakes:

One can salmon (14.75 oz)
3 egg whites
1/4 cup bread crumbs (I used matzah meal again, it's what I have)
1/2 chopped onion
Old Bay

Combine all ingredients. Shape into 4 equal patties. Cook in frying pan on medium heat with a tiny bit of olive oil. Brown each side.

For the mayo:

Mayo of choice (I love with olive oil)
Lime juice
Chili powder

Combine three ingredients to taste, whatever quantity.

Serve salmon cake with a dollop of mayo. Enjoy!

Sakief and I also tried a new salad dressing tonight, ranch from Bolthouse Farms. Bolthouse Farms dressings are yogurt based. I haven't tried others, but the ranch was incredible. Only 45 calories and 3g carbs per 2 Tbsp. Way better than any other "healthy" ranch I've tried before. My coworker introduced me to it, so I'm very grateful to her.