Citrus Salmon Cakes | Kissed by the Sun
Made with KBS Lemon, Lime & Orange Peel Blend
Nutritional Value: Contrary to popular belief, salmon cakes are considered a healthy dish - if they are cooked in a healthy manner. Salmon cakes are low in sugar, but they can be very high in cholesterol and sodium. The solution: you can reduce the cholesterol levels by choosing healthier cooking oil, such as extra virgin olive oil (instead of vegetable oil or canola oil). Plus, our recipe calls for breadcrumbs as an alternative to white flour and unhealthy preservative-based batter mixes. Deep frying salmon cakes can also raise cholesterol levels.
Salmon is on the list as one of the world's healthiest foods. In a way, it is considered a Superfood. Salmon is an excellent source of protein, potassium, selenium, vitamin B12 and omega-3 fatty acids. So, the next time someone tries to dissuade you from eating salmon cakes, educate them on the nutritional benefits (and the taste).
Types of Salmon: There are a variety of salmon types. However, low sodium Mediterranean Salmon and Alaskan pink salmon are best for making salmon cakes.
Cook Time: 10 Minutes
Ingredients for Citrus Salmon Cakes & Brown Rice:
-1 12 ounce canned pink salmon
- ½ cup bread crumbs
- ¼ cup mayonnaise
- 1 egg
- 1 tablespoon Worcestershire
- 1 tablespoon lemon juice - ¼ cup olive oil -½ cup brown rice
Directions for Citrus Salmon Cakes & Brown Rice Recipe:
1.) In large bowl form salmon, egg, breadcrumbs,Worcestershire, mayonnaise, and 5 to 6 dashes Lemon, Lime, & Orange Peel to form small 2 to 3 inch cakes. Coat again with bread crumbs.
2.) Cook brown rice according to instructions and add KBS Lemon, Lime, and Orange Peel Blend while boiling.
3.) Heat oil at medium heat in sautée pan and add patties. Sautee each side for 2 to 3 minutes or until slightly brown and crispy.
- Richard Fickhesen