This recipe is from Eating Well magazine’s March/April 2012 issue. It is cheap to make and tasty. It makes 4 servings.
Pink Salmon Cakes with Cilantro Pesto
2 (6- to 7-ounce) cans boneless, skinless salmon, drained
1/4 cup whole-wheat dry breadcrumbs
2 tablespoons olive oil mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil buttery spread
1/4 cup olive oil
1/4 cup slivered almonds
1 clove garlic, peeled
4 cups loosely packed cilantro leaves and tender stems
1/2 teaspoon salt
To prepare salmon cakes: Flake salmon into a bowl, removing any small bones or skin. Cut lemon in half; juice one half and cut the other half into 4 wedges. Add the lemon juice, breadcrumbs, mayonnaise, and chopped cilantro to the bowl. Mix gently with your fingers until well combined. Form into 4 patties 1 inch thick (use a scant 1/2 cup for each). Let sit for about 5 minutes to let the breadcrumbs absorb the flavor.
To prepare pesto: Meanwhile, place oil, almonds and garlic in a blender and pulse to combine. With the blender on medium speed, begin to add cilantro, a handful at a time. Continue, scraping down the sides, until all the leaves are pureed and you have a thick paste. Season with salt and set aside.
Heat buttery spread in a large nonstick skillet over medium heat until foaming. Add the salmon cakes and cook, gently turning halfway through, until golden on both sides, 5 to 6 minutes total. Adjust the heat and reshape the cakes as necessary.
Serve the salmon cakes with the pesto and a wedge of lemon.
Per serving – Calories: 302, Total Fat: 22g, Sat. Fat: 3g, Carbs: 8g, Fiber: 18g