Servings: 3 servings
Calories: 225.1kcal
Equipment
- mixing bowl
- measuring spoons
- skillet
Ingredients
- 2 5 oz cans of boneless, skinless packed in water pink salmon, Chicken of the sea
- 2 tbsp homemade seasoned breadcrumbs
- 2 tbsp chopped onion
- 2 tbsp chopped orange bell pepper
- pinch black pepper
- ½ tsp Old Bay seasoning
- 2 tbsp light Miracle Whip
- 2 tbsp spicy brown mustard, Gulden's
- 1½ tbsp olive oil
- 1 tbsp cornstarch
- 2 low carb buns
- 2 leafs of your favorite lettuce
Instructions
- Open the canned salmon, drain and place in a bowl. Use a fork to flake it.
- Add the breadcrumbs, chopped onion and bell pepper, Old Bay seasoning, and black pepper. Mix it all together with a fork.
- Add the light Miracle Whip and spicy brown mustard to the salmon mixture and mix it in. Taste and adjust the spices if necessary. If the salmon mixture seems too dry add more Miracle Whip a tsp at a time. You want the salmon mixture to be moisture but not overly moist or the cakes will be too soft and fall apart when you go to flip them during cooking. If it gets away from you and is overly moist, add another tbsp of breadcrumbs and adjust the points if necessary.
- Divide the salmon into three 3¾ oz portions and form into cakes and place on a piece of wax paper.
- Place the cornstarch in a strainer and lightly shake it over the salmon cakes lightly dusting the surface. Flip the cakes and dust the other side with cornstarch. The cornstarch will help them to brown if you are sautéing them. You can skip this step if you wish. Note you will use slightly less than half of the cornstarch.
- If you are going to serve the salmon cakes as sandwiches, before cooking the cakes, get the buns ready. Spread the bottom of the bun with tartar sauce and then place a lettuce leaf on the bottom bun.
- Add olive oil to the skillet and let it get hot. Use a silicon brush to spread the oil around and then add the salmon cakes to the skillet and sauté for 2-3 min on each side until they are browned.
- Remove the sautéed cakes when they are browned and briefly place them on a paper towel to blot away any excess olive oil.
- Place the salmon cakes on top of the lettuce leaf on the bottom bun. Top the salmon cake with a dollop of homemade tart sauce and then top with the top half of the bun.
- Serve and enjoy, There are only two of us. I refrigerate the third salmon cake and give it to the hubby for lunch the next day.
Notes
I did not add any additional salt to the salmon cakes. The salt in the Old Bay seasoning plus the sodium content in the other ingredients was sufficient in my opinion. You can add salt to suit your taste buds.
I sautéed the cakes in olive oil. I used a silicon brush to swish around the oil in the skillet before adding the cake to the skillet.A lot of the oil moved away from the cakes as they were cooking. I counted all the oil in the points and in the nutrition info but there was about half left in the pan when cooking was completed.
You can decrease the points for each cake by eliminating the olive oil and spritzing them with olive oil spray instead and broiling them or sticking them in the air fryer until they are browned.
While I placed a tbsp of the cornstarch in the strainer, half or more was left in the strainer after dusting the cakes so I used 1/2 tbsp of cornstarch in the nutrition info calculations.
Nutrition
Serving: 1cake | Calories: 225.1kcal | Carbohydrates: 5.6g | Protein: 15.1g | Fat: 7g | Saturated Fat: 0.7g | Sodium: 472mg | Fiber: 1.4g | Sugar: 0.6g
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