Salmon Cakes with Mango Cucumber Salsa
Crispy salmon cakes are full of heart-healthy omega-3 fatty acids and finished with a refreshing antioxidant-rich mango salsa.
Prep Time: 30 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients
Salmon Cakes:
- 1 (15 oz.) can salmon, skin and bones removed
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 Tbsp. mayonnaise
- 2 Tbsp. olive oil, divided
- Salt and pepper
Mango Cucumber Salsa:
- 2 ripe mangoes, diced
- 1 cucumber, seeded and diced
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/4 tsp. salt
Directions
Salmon cakes:
- Combine salmon, breadcrumbs, egg, mayonnaise, and 1 tablespoon olive oil in a large bowl. Season with salt and pepper.
- Shape salmon into four patties and refrigerate 20-30 minutes. Make the Mango Cucumber Salsa while you wait.
- Heat remaining oil in a skillet over medium heat. Add salmon and cook 5 minutes per side, until browned and cooked through.
Mango Cucumber Salsa:
- Combine mangoes, cucumber, and red bell pepper in a mixing bowl.
- Add cilantro, lime and salt. Stir to combine. Taste and adjust with additional lime juice or salt.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 200 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 170 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars included | |
| Protein | 4 g |