Salmon cutlets with salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 543, total fat 34 G., saturated fats 6 G., proteins 37 G., carbohydrates 26 G., fiber 5 G., cholesterol 157 mg, sodium 1106 mg, sugar 0 G.
Calories 543, total fat 34 G., saturated fats 6 G., proteins 37 G., carbohydrates 26 G., fiber 5 G., cholesterol 157 mg, sodium 1106 mg, sugar 0 G.
These salmon patties are made with canned salmon—it's budget-friendly and can be made anytime, as long as you have some in your pantry. Once formed, freeze the patties to help them firm up and prevent them from falling apart when fried. Each fish patty is coated in breadcrumbs, giving it a crispy, golden crust after frying. Finish cooking in the oven and enjoy these juicy patties with a light green salad in tartar dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cans of 200 gr. canned salmon
- 1 cup frozen corn, thawed
- 1 large egg, lightly beaten
- 0.5 tbsp. breadcrumbs
- 5 tbsp tartar sauce + extra for serving (optional)
- 2 tbsp canned roasted sweet peppers, chopped
- 1 tbsp chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Old Bay seasoning
- 1 tbsp freshly squeezed lemon juice + lemon wedges for serving
- 3 tablespoons extra-virgin olive oil
- 8 cups (about 220 g) mixed small salad greens
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large bowl, combine the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, roasted red pepper, parsley, lemon zest, and 3/4 teaspoon Old Bay seasoning. Gently form into eight 2-cm-thick patties and freeze until firm, about 5 minutes.
- Meanwhile, prepare the sauce.:
In a large bowl, combine the remaining 2 tablespoons tartar sauce, lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay seasoning, and black pepper to taste. Place the remaining 5 tablespoons breadcrumbs in a shallow bowl. Dredge the salmon cutlets in the breadcrumbs, coating them on both sides. - In a large oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the salmon patties and cook until golden brown, 3-4 minutes per side. Transfer the skillet to the oven and bake until heated through, another 6-8 minutes.
- Add the salad greens to the bowl with the dressing and toss. Serve the fish cakes with the salad, tartar sauce, and lemon wedges.
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