Fish

Summer Salmon Cakes with Zucchini Fennel Slaw is for Dinner.

Summer Salmon Cakes with Zucchini Fennel Slaw takes 10 minutes to prepare.

Summer Salmon Cakes with Zucchini Fennel Slaw takes 15 minutes to cook.

Summer Salmon Cakes with Zucchini Fennel Slaw makes 4 servings.

The ingredients for Summer Salmon Cakes with Zucchini Fennel Slaw are:

1/2 cup light mayonnaise
2 fl oz lemon juice
1/2 cup chopped chives or scallions
4 tsp grainy mustard
1/4 tsp cayenne pepper
1 lb boneless, skinless salmon, chopped
12 wheat crackers, crushed
4 medium zucchini, grated (about 6 cups)
2 medium fennel bulbs trimmed and grated
1 tbsp olive oil

Here is how you make Summer Salmon Cakes with Zucchini Fennel Slaw:

Whisk together mayonnaise, 1 tbsp lemon juice, chives, mustard, cayenne, and salt and pepper to taste in a medium bowl. Stir together salmon, crackers, 3 cups of zucchini, and half the mayonnaise mixture in another bowl.Add remaining zucchini, fennel, and remaining lemon juice to the mayonnaise mixture in the medium bowl. Toss to combine the slaw.Form salmon mixture into 8 (3 inch) patties. Heat oil in a large nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve with slaw.Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user XTMONT.

The nutritional information for Summer Salmon Cakes with Zucchini Fennel Slaw is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 474.2

• Total Fat: 25.0 g
• Cholesterol: 88.5 mg
• Sodium: 553.5 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 6.7 g
• Protein: 33.4 g