Spicy Salmon Cakes with Tangy Tartar Sauce

Serves: 2

Prep Time: 20 min
Cook Time:  15 min
WW Points: 10 / Serving

6 oz Salmon fillet

Juice of ½ an orange and ½ a lime

1 small yellow bell pepper

1 shallot

1 garlic clove

2 Tbsp panko

1 egg

1 stalk of celery

¼ cup zesty bread crumbs

2 Tbsp canola oil

¼ cup fat free mayonnaise

1 heaping tsp capers and juice

1 heaping tsp dill relish

1 Tbsp lime juice

Orange zest

Salt & Pepper to taste

Prep:

1)      Small Dice – bell pepper, celery

2)      Mince – shallot, garlic

3)      Combine – mayo and the next 5 ingredients, cover and refrigerate for at least 1 hour   

4)      Marinate salmon in orange and lime juice for 2 hours

Cooking:

1)      Preheat oven to 350 degrees.

2)      Season salmon with salt & pepper. Place in a baking dish and put in oven for 15 minutes.

3)      Remove salmon from oven and let cool until you are able to handle comfortably.

4)      Separate salmon flesh from skin. Discard skin and place flesh in a medium bowl.

5)      Combine salmon flesh with shallot, garlic, panko, egg, celery and bell pepper.

6)      Split mixture into 4 and form into burger shaped rounds. Coat rounds in zesty bread crumbs and set aside.

7)      Heat oil in a large skillet

8)      Place salmon cakes in skillet, making sure not to over crowd. When bottoms are browned, gently flip cakes. When both sides are browned, remove cakes onto a paper towel covered plate.

To plate:

1)      Top salmon cakes with a spoon of mayonnaise mixture.

2)      Serve with your favorite vegetable side, we used roasted asparagus.