Servings: 6 (click to scale)
- 1 1/2 lb fresh salmon
- 2 Tbsp fresh tarragon chopped
- 1 1/2 tsp Dijon mustard
- 1/3 cup fresh celery chopped fine
- 3/4 tsp salt
- 3/4 tsp ground black pepper
- 1/4 cup bread crumbs
- 1/2 cup mayonnaise
- 3 Tbsp canola oil
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- Steam the salmon until the temp is 145F. Cool and break into manageable pieces. Mix all of the ingredients together in a bowl and portion into patties. Working in batches, heat the oil a small amount at a time and sauté the cakes in a pan over med-high heat. Cook for 5 minutes and flip over. Cook for another 3 minutes or until the salmon cake reaches 165F internally.
Calories: 340kcal | Carbohydrates: 2g | Protein: 22g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 570mg | Fiber: 0g