Try this Lemon Dill Salmon Cakes recipe, or contribute your own.
Suggest a better descriptionMix salmon, oats, milk, shallot, egg whites, 2 T dill, lemon zest and half of the lemon juice. Gently shape mixture into four cakes. Transfer to a plate and refrigerate for 30 minutes to 2 hours. Prepare sauce: in a small bowl, combine sour cream, remaining dill and lemon juice. Season with salt and pepper to taste. Store in refrigerator. Coat skillet with cooking spray and preheat. Place salmon cakes in skillet and cook 6 minutes per side. Mist tops of cakes with cooking spray before flipping. Serve each salmon cake with 2 tablespoons of sauce on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.8mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database 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. |
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