Salmon and Edamame Cakes
Although Asian-inspired recipes tend to have a high amount of sodium, these babies are seasoned with ginger, scallions, and cilantro, along with a squirt of lime to finish them off.
- 2 cups (about 13 ounces) flaked cooked salmon
- 1/4 cup panko (Japanese-style bread crumbs), preferably whole-wheat panko
- 2 large egg whites
- 1 tablespoon peeled and minced fresh ginger
- 1 scallion, white and green parts, finely chopped
- 1 tablespoon finely chopped fresh cilantro
- 1 clove garlic, crushed through a press
- 1/2 cup thawed frozen edamame
- Canola oil in a pump sprayer
- Lime wedges, for serving
- In a medium bowl, mix the salmon, panko, egg whites, ginger, scallion, cilantro, and garlic. Stir in the edamame. Shape the mixture into 4 (3 1/2-inch-wide) cakes. Transfer to a waxed paper-lined plate and refrigerate for 15 to 30 minutes.
- Spray a large nonstick skillet with oil and heat over medium heat. Add the salmon cakes and cook until the undersides are browned, 3 to 4 minutes. Flip the cakes over and cook until the other sides are browned, 3 to 4 minutes more. Serve hot, with the lime wedges.
- Recipe provided by Marla Heller, R.D., author of the NY Times bestsellers The DASH Diet Younger You, The DASH Diet Weight Loss Solution, The DASH Diet Action Plan, and The Everyday DASH Diet Cookbook.
Per serving: 267 kcal cal., 1 g fat) (166 mg sodium, 1 g fiber, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet