Salmon Cakes with California Raisins and Cucumber Relish

  • 10 Servings

Ingredients

    • 2 1/2 Cups
      potatoes, peeled, halved
    • 1 Cup
      Salmon, poached, cooled, and flaked
    • 1 Cup
      fresh breadcrumbs
    • 1/2 Cup
      California raisins
    • 2/3 Cup
      skim milk
    • 2 Tablespoons
      whole-grain mustard
    • 3 Tablespoons
      mayonnaise
    • 2 Tablespoons
      plus 1 tsp minced smoked salmon
    • 1 Tablespoon
      chopped capers
    • 5 Teaspoons
      chopped chives
    • 5 Teaspoons
      chopped dill
    • 1 Teaspoon
      coarse grind black pepper
  • Cucumber Relish

    • 1 1/4 Cups
      diced seedless cucumbers
    • 1 Cup
      tomato concassé
    • 1/3 Cup
      California raisins
    • 1/2 Cup
      diced red onion
    • 1 Tablespoon
      minced jalapeño or red pepper flakes
    • 4 Teaspoons
      balsamic vinegar
    • 1 Tablespoon
      chopped cilantro
    • 2 Teaspoons
      olive oil

Instructions

    1. Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm over to steam dry, about 5 minutes.
    2. Pureé the hot potates using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 small cakes.
    3. To prepare the cucumber relish, toss the relish ingredients together. Drain any excess liquid from the relish and reserve it to toss with mixed greens. For each portion, cook 2 cakes in a preheated seasoned skillet until golden brown on each side, about 8 minutes.
    4. Serve the salmon cakes with approximately a tablespoon of cucumber relish.
Notes

Serving Size: 2 cakes

Nutrition Facts Per Serving

Calories 260 (Calories from Fat 23%); Total Fat 6 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 15; Sodium 177; Potassium 490; Total Carbohydrate 41; Dietary Fiber 3; Sugars 4; Protein 11; Calcium 56; Iron 2.