Summer Salmon Cakes with Zucchini Fennel Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 servings
- 1 tablespoon olive oil
- 1/8 teaspoon cayenne
- 3 tablespoons mayonnaise
- 3 tablespoons chopped chives
- 1 teaspoon grainy mustard
- Carbohydrate 22 g(7%)
- Cholesterol 79 mg(26%)
- Fat 65 g(99%)
- Fiber 5 g(21%)
- Protein 28 g(56%)
- Saturated Fat 11 g(54%)
- Sodium 548 mg(23%)
- Calories 774
Preparation Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl. Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl. Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw. Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve with slaw.
Preparation Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl. Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl. Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw. Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve with slaw.
