Poach the salmon fillet in enough simmering water to cover the fillet until just cooked. While the fillet is poaching, prepare the mashed potato mix according to package directions.
When the salmon is cooked, remove it from the water and scrape off any fat deposits, skin and dark meat and discard. Flake the fllet and put it in a large mixing bowl to cool slightly.
To the salmon, add the prepared mashed potatoes, one beaten egg, parsley, onion, salt and papper. Use a fork to mix together.
Beat the second egg with one tablespoon of cold water. Using 1/3 cup of mixture at a time, form into cakes. Dip the cakes into the beaten egg, then coat with breadcrumbs.
Brown the salmon cakes in a non-stick skillet in butter (or without if you're watching calories) over medium heat. Turn the cakes over and brown the other side. Be sure to heat the cakes through.
To make the sauce, mix together the mayonnaise and pickle juice. Add the grated pickle and the sweet pickle relish. When the cakes are done, spoon the sauce over the cakes and serve.
Refrigerate any leftovers. Reheat in the microwave and serve on toasted hamburger buns with lettuce, sliced tomato, and any leftover sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (307g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 291 (33%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 12g|
|Cholesterol 388.8mg||120 %|
|Sodium 2908mg||100 %|
|Potassium 571mg||15 %|
|Total Carbohydrate 106.6g||31 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 99.6g|
|Protein 38.2g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 872
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