Gluten Free Salmon Cakes with Two Quick Sauces Recipe
Servings: 6 Servings
Calories: 617kcal
Ingredients
Salmon Cakes
- 1 (15 ounce) can salmon , undrained
- 1 cup Kinnikinnick panko style gluten free bread crumbs
- 3 large eggs , lightly beaten
- 1 cup frozen corn , thawed
- 1 (2.5 ounce) can sliced black olives
- 3 scallions (green onions) green and white part, thinly sliced
- 2 teaspoons (heaping) Old Bay Seasoning (if you don’t have Old Bay Seasoning, then season with salt, pepper, paprika and a few dashes of hot sauce)
- 3-4 tablespoons cooking oil
Quick Dill Sauce
- 6 ounces Greek yogurt (full, low or non-fat)
- 1 tablespoon fresh dill , minced
- 1 clove garlic , minced or grated
- Juice of ½ lemon
- Salt and pepper
Quick Tartar Sauce
- 1 cup mayonnaise
- ¼ heaping cup sweet pickle relish
- Juice of 1 lemon
- ¼ teaspoon salt
Instructions
Salmon Cakes
- In a large mixing bowl, flake the salmon with a fork. Add the bread crumbs, eggs, corn, olives, green onions, and Old Bay Seasoning. Mix well and form into eight patties, each about ½ inch thick, compacting firmly.
- Heat the oil in a large skillet over medium high heat. Fry the patties in batches (do not over crowd the pan) for 3 – 4 minutes per side or until nicely browned.
Quick Dill Sauce
- Combine the first 4 ingredients in a small mixing bowl. Add salt and pepper to taste. Serve immediately or store, covered in the refrigerator until ready to serve.
Quick Tartar Sauce
- Combine all ingredients and mix well. Serve immediately or store in refrigerator until ready to serve.
Nutrition
Calories: 617kcal | Carbohydrates: 31g | Protein: 22g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 704mg | Potassium: 522mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg