Categories: Fish
Source: www.TeamBeachbody.com
Serving size: 1
Preparation time: 10 mins
Cooking time: 20 mins
Source: www.TeamBeachbody.com
Serving size: 1
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients
5 1/2 ounces salmon, canned in water
1 tablespoon green onion, chopped
1 1/2 tablespoons bell pepper, red, chopped
1 tablespoon mayonnaise, low-fat
2 tablespoons sour cream, fat-free
2 tablespoons lemon juice
1/8 teaspoon black pepper
2 tablespoons corn flake crumbs
2 tablespoons liquid-egg substitute
1/8 teaspoon thyme, ground
1 tablespoon green onion, chopped
1 1/2 tablespoons bell pepper, red, chopped
1 tablespoon mayonnaise, low-fat
2 tablespoons sour cream, fat-free
2 tablespoons lemon juice
1/8 teaspoon black pepper
2 tablespoons corn flake crumbs
2 tablespoons liquid-egg substitute
1/8 teaspoon thyme, ground
Directions
Use canned salmon (drained), salmon in a pouch, or leftover cooked salmon.
Wash and finely chop green onion and bell pepper.
In a medium bowl, gently flake salmon. Stir in the pepper, onion, mayonnaise, half of the sour cream, half of the lemon juice, and black pepper. Add corn flake crumbs and egg substitute to salmon mixture, mixing thoroughly to combine. Divide and form mixture into 2 small balls, then flatten into cakes approximately 1/4-inch thick.
Sauteé cakes over medium-high heat in a skillet coated with non-stick cooking spray until golden brown on both sides.
For lemon-herb sauce, mix together remaining sour cream, remaining lemon juice, and thyme; drizzle over salmon cakes.
Wash and finely chop green onion and bell pepper.
In a medium bowl, gently flake salmon. Stir in the pepper, onion, mayonnaise, half of the sour cream, half of the lemon juice, and black pepper. Add corn flake crumbs and egg substitute to salmon mixture, mixing thoroughly to combine. Divide and form mixture into 2 small balls, then flatten into cakes approximately 1/4-inch thick.
Sauteé cakes over medium-high heat in a skillet coated with non-stick cooking spray until golden brown on both sides.
For lemon-herb sauce, mix together remaining sour cream, remaining lemon juice, and thyme; drizzle over salmon cakes.
Brenda
No comments :
Post a Comment