Fish

Asiago and Pepper-Crusted Salmon Cakes is for Dinner.

Asiago and Pepper-Crusted Salmon Cakes takes 30 minutes to prepare.

Asiago and Pepper-Crusted Salmon Cakes takes 20 minutes to cook.

Asiago and Pepper-Crusted Salmon Cakes makes 4 servings.

The ingredients for Asiago and Pepper-Crusted Salmon Cakes are:

Salmon Cakes:
1 14 oz. can wild salmon, drained well
2 large eggs
2 oz. cheese (I used ricotta salata but not the best pick - try mascarpone or chevre next time)
.5 oz pecorino romano, shredded fine (probably would produce more bang to up this amount)
zest of large orange
4 garlic cloves, minced
large sprig rosemary, chopped fine (would be better with parsley, cilantro & cumin)
1/2 red onion, diced (it was about 3 ounces)
1 tablespoon Old Bay Garlic & Herb
2 generous squirts hot sauce
2 tablespoons organic mustard (could be even more)
1 packet grated pizza cheese
I really felt like these would have been greatly enhanced by fresh spinach, both for flavor and color.

Coating:
1 oz. finely shredded Asiago
Very generous pepper
Parsley (I used dried, fresh would be better)
1 packet grated pizza cheese (pecorino would have been better)
Would be good with some citrus zest here too

Here is how you make Asiago and Pepper-Crusted Salmon Cakes:

Directions:Preheat oven to 425 degrees (middle rack) and line a baking pan with parchment paper. Mix all salmon cake ingredients in a large bowl. Assemble coating ingredients and set aside. Weigh out 3 oz. portions of salmon cakes - I got eight. Dip each cake in the coating, turning over and patting well to set the cheese into the patty. Carefully set down each cake on the parchment paper-lined baking sheet. Each cake should look like a burger, nicely shaped, and should have room around it. Place baking tray in oven for 10 minutes. Check for browning on bottom. When patties have browned nicely, gently flip over and bake another 10 minutes on the other side. They should be nicely browned on both sides, firm and easily handled. After removing from oven, prop each cake up on the rim of the baking pan so they can cool and not get soggy. These are tasty as is but could be topped with a remoulade or aioli. Would look very nice on a low-carb bun or atop a green salad. Makes 4 servings (2 patties each).Number of Servings: 4Recipe submitted by SparkPeople user REBECCAFRIEDMAN.

The nutritional information for Asiago and Pepper-Crusted Salmon Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.9

• Total Fat: 15.0 g
• Cholesterol: 114.5 mg
• Sodium: 619.4 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 0.7 g
• Protein: 25.3 g

The dietary needs meet for Asiago and Pepper-Crusted Salmon Cakes is Low Carb