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Salmon Cakes with Corn Salsa

Yields4 Servings

 16 oz. Salmon (cooked fresh or canned)
 2 large eggs
 2 tsp Dijon mustard
 2 tsp minced garlic
 ½ tsp salt
 ¼ tsp black pepper
 ½ cup chopped parsley
 ½ cup corn, drained
 ½ cup finely chopped tomato
 1 jalapeno, deseeded and chopped
 Juice of 1 lime
 ¼ cup chopped cilantro
1

Place the drained salmon in a large bowl. Flake it well with a fork into tiny pieces.

2

Add the eggs, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well. Mix in the chopped parsley.

3

Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release into the skillet and gently flatten.

4

Cook until well-browned and crispy, about 3 minutes on each side.

5

Mix the remaining ingredients together to make your salsa and serve it over the salmon cakes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories243
% Daily Value *
Total Fat 12g16%
Total Carbohydrate 5g2%

Total Sugars 2g
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.