Teriyaki Salmon Cakes with Sweet & Sour pickled cucumbers - Clean Eating

Maple syrup, soy sauce and heart healthy salmon combine for a delicious twist on fish cakes. Try adding chopped fresh dill to the cucumbers if you have some on hand.

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Name: Teriyaki Salmon Cakes with Sweet & Sour pickled cucumbers - Clean Eating
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1/4 cup unseasoned rice vinegar; 2 tablespoons pure maple syrup; 2 teaspoons pure maple syrup; 1 tablespoon Reduced-sodium soy sauce divided; 1/2 small english cucumber thinly sliced; 13 ounces BPA free canned or pouch wild salmon drained and bones removed; 1 large egg whisked; 1/2 cup whole wheat panko bread crumbs; 2 1/2 teaspoons safflower oil divided; 2 teaspoons fresh ginger peeled and minced; 2 tablespoons white whole wheat flour

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INGREDIENTS

1/4 cup unseasoned rice vinegar
2 tablespoons pure maple syrup
2 teaspoons pure maple syrup
1 tablespoon Reduced-sodium soy sauce ; divided
1/2 small english cucumber ; thinly sliced
13 ounces BPA free canned or pouch wild salmon ; drained and bones removed
1 large egg ; whisked
1/2 cup whole wheat panko bread crumbs
2 1/2 teaspoons safflower oil ; divided
2 teaspoons fresh ginger ; peeled and minced
2 tablespoons white whole wheat flour

Servings

INSTRUCTIONS

2. Meanwhile, in a medium bowl, mix salmon, egg, panko, remaining 2 tsp maple syrup, remaining scant 1 tbsp. soy sauce, 1 tsp oil and ginger until well combined. With your hands, shape mixture into 4 1/2 inch thick patties and use your thumb to make a slight indent in center of each,. Add flour to a shallow bowl, then lightly dredge both sides of patties in flour, shaking off excess.

3. In a medium nonstick skillet, heat remaining 1 1/2 tsp oil on medium heat. Add patties and cook until golden brown, turning once and using spatula to flatten slightly, about 4 minutes per side. Serve with cucumbers.

NOTES

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Teriyaki Salmon Cakes with Sweet & Sour pickled cucumbers - Clean Eating

1/4 cup unseasoned rice vinegar
2 tablespoons pure maple syrup
2 teaspoons pure maple syrup
1 tablespoon Reduced-sodium soy sauce divided
1/2 small english cucumber thinly sliced
13 ounces BPA free canned or pouch wild salmon drained and bones removed
1 large egg whisked
1/2 cup whole wheat panko bread crumbs
2 1/2 teaspoons safflower oil divided
2 teaspoons fresh ginger peeled and minced
2 tablespoons white whole wheat flour

1.  Prepare cucumbers in a small pot, combine 1/4 cup water, vinegar, 2 tbsp. maple syrup and 1/8 tsp soy sauce.  Heat on medium high and bring to a simmer.  Turn off heat, add cucumber, then cover and let sit for at least 20 minutes, drain.
2.  Meanwhile, in a medium bowl, mix salmon, egg, panko, remaining 2 tsp maple syrup, remaining scant 1 tbsp. soy sauce, 1 tsp oil and ginger until well combined.  With your hands, shape mixture into 4 1/2 inch thick patties and use your thumb to make a slight indent in center of each,.  Add flour to a shallow bowl, then lightly dredge both sides of patties in flour, shaking off excess.
3.  In a medium nonstick skillet, heat remaining 1 1/2 tsp oil on medium heat.  Add patties and cook until golden brown, turning once and using spatula to flatten slightly, about 4 minutes per side.  Serve with cucumbers.

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 4 Servings

Calories: 97
Calories from Fat: 38 (39%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 2.3g
Cholesterol 52.9mg		16 %
Sodium 74.6mg		3 %
Potassium 50.7mg		1 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 11.8g
Protein 2.4g		3 %
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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Calories per serving: 97

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