Salmon Patties with Horseradish Sauce
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Salmon Patties with Horseradish Sauce
| Fri, 08-22-2008 - 10:05am |
Salmon Patties with Horseradish Caper Sauce




Based on individual serving.
Calories: 212
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 55 mg
Sodium: 377 mg
Carbohydrates: 10 g
Fiber: 1 g
Protein: 21 g
Source: Holly Clegg's Trim and Terrific Cookbook by Holly Clegg
Try using fresh salmon to whip up these wonderful patties for a light evening meal or lunch or as an appetizer. The sauce adds fat to the recipe, so watch your portions. It's so good.

Yields: 6 patties
Total Time: 30 minutes
Yields: 6 patties
Total Time: 30 minutes
Salmon Patties:
1 1/4 pounds salmon fillets, skinned
1/3 cup finely chopped onion
3 tablespoons light mayonnaise
1/2 teaspoon dried dill weed leaves
1/2 cup Italian bread crumbs (use whole wheat)
Salt and pepper to taste
Horseradish Caper Sauce:
1/4 cup light mayonnaise
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 teaspoon capers, drained
Horseradish Caper Sauce:
For salmon:
Trim the salmon and cut into 2-inch cubes; place in a food processor, or chop finely by hand. Add the onion, mayonnaise, dill weed and bread crumbs, mixing well. Season to taste with salt and pepper. Shape the salmon mixture into 6 patties. Heat a nonstick skillet and brown the patties over high heat for 1 minute. Lower the heat and continue cooking for a few minutes; turn over and continue cooking about 3 more minutes, or until the salmon is done. Do not overcook. Serve with Horseradish Caper Sauce.
For sauce:
In a small bowl, combine the mayonnaise, horseradish, lemon juice, onion and capers. Refrigerate until serving.
Trim the salmon and cut into 2-inch cubes; place in a food processor, or chop finely by hand. Add the onion, mayonnaise, dill weed and bread crumbs, mixing well. Season to taste with salt and pepper. Shape the salmon mixture into 6 patties. Heat a nonstick skillet and brown the patties over high heat for 1 minute. Lower the heat and continue cooking for a few minutes; turn over and continue cooking about 3 more minutes, or until the salmon is done. Do not overcook. Serve with Horseradish Caper Sauce.
For sauce:
In a small bowl, combine the mayonnaise, horseradish, lemon juice, onion and capers. Refrigerate until serving.
Based on individual serving.
Calories: 212
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 55 mg
Sodium: 377 mg
Carbohydrates: 10 g
Fiber: 1 g
Protein: 21 g
Source: Holly Clegg's Trim and Terrific Cookbook by Holly Clegg


