Spicy Salmon Cornmeal Cakes

Spicy Salmon Cornmeal Cakes - 3 Guiding Stars

Active Time

40 min.

Total Time

40 min.

Servings

5 (141 g)

A quick and easy way to have a fantastic and new seafood night! Serve over a slightly wilted kale or spinach salad or as a side with a stir-fry. If you’re cooking from your pantry, you can use 15 ounces of canned skinless, boneless salmon in place of the fresh.

Ingredients

1 lb. fresh salmon fillet or 1 (15 oz.) can skinless, boneless salmon
3 Tbsp. canola oil, divided
⅓ cup minced red onion
⅓ cup minced green pepper
2 cloves garlic, minced
1 tsp. Old Bay seasoning
2 tsp. Sriracha
Pepper to taste
⅓ cup cornmeal
⅓ cup plain, non-fat Greek yogurt

Directions

Set broiler to high. Broil salmon, turning once, until it reaches a minimum internal temperature of 145ºF (4-5 minutes per side). Once salmon is cool, peel off skin (if applicable) and discard.
Heat 1 tablespoon oil in skillet over medium heat. Add onion and pepper and sauté until soft (5-8 minutes). Add garlic and sauté until fragrant (30 seconds). Remove pan from heat and let cool.
Flake salmon into small pieces. Gently stir in remaining ingredients except oil. Using ¼ cup measure, shape mixture into patties.
Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add salmon cakes and cook, turning once, until golden brown and warmed through (3-5 minutes per side).

Nutritional analysis per serving: Calories 240; Total Fat 12.5g (15% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 71mg (23% DV); Sodium 500mg (22% DV); Total Carbohydrate 9g (3% DV); Dietary Fiber 1g (4% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 23g; Vitamin D 60% DV; Calcium 6% DV; Iron 6% DV; Potassium 8% DV; Vitamin B12 180% DV; Niacin 70% DV; Selenium 70% DV.