SERVES 4 / PREP: 15 MINUTES / COOK: 10 MINUTES / TOTAL: 25 MINUTES
These salmon patties are tender and delicious. They can be mixed together ahead of time and baked the day of serving. Try topping them with a dill sauce made from low-fat plain Greek yogurt mixed with dried dill and garlic. As your post-op diet progresses, serve these salmon cakes with mixed vegetables and a small amount of a cooked grain, like protein-packed quinoa or high-fiber barley.
1 (14.75-ounce) can wild pink salmon, drained
½ cup saltine cracker crumbs
2 eggs, lightly beaten
½ teaspoon salt
⅛ teaspoon ground paprika
½ teaspoon dried dill
½ teaspoon parsley flakes
1 Preheat the oven to 375°F.
2 In medium bowl, use clean hands to mix together the salmon, cracker crumbs, eggs, salt, paprika, dill, and parsley flakes until well combined.
3 Form the salmon mixture into 4 patties, and place on an ungreased 9-by-13-inch rimmed baking sheet.
4 Bake for 10 minutes, flipping the cakes over once after 5 minutes.
5 The salmon cakes are done when slightly browned on top. Serve immediately.
Did you know? Salmon is a superfood. It’s well known for its high content of omega-3 fatty acids—important for not only heart but brain health as well. Additionally, salmon is a great source of vitamin D. Vitamin D is normally made in our skin from the sun during peak hours of the day and year, but it’s very difficult to get from dietary sources. People who struggle with obesity are at high risk for vitamin D deficiency, and most are advised to take a supplement.
Per Serving (1 patty): Calories: 145 Total fat: 5g Sodium: 638mg Total carbs: 7g Sugar: 0g Fiber: 0g Protein: 18g
½ salmon patty 1 salmon patty