EatingWell: Pink Salmon Cakes with Cilantro Pesto
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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