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EatingWell: Pink Salmon Cakes with Cilantro Pesto

By Barton Seaver, EatingWell on

Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.

Pink Salmon Cakes with Cilantro Pesto

Serves 4

Active Time: 35 minutes

Total Time: 35 minutes

Salmon Cakes:

 

2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained

1 lemon

1/4 cup dry breadcrumbs, preferably whole-wheat (see notes)

2 tablespoons low-fat mayonnaise

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