Caribbean Salmon Cakes
8 ounces salmon filets, thawed if frozen
2 tablespoons unsalted butter
1 cup crushed pineapple, drained
1 teaspoon
lemon juice 1 cup diced red bell pepper
1 cup diced yellow pepper
1/2 cup diced red onion
4 teaspoons
Frontier Salt-Free Caribbean Citrus Seasoning 2 eggs
1 1/2 cups bread crumbs
1 tablespoon olive oil
Preheat oven to 350 degrees.
Spray a baking sheet with cooking spray, and place salmon filets on baking sheet. Bake for 10 minutes, then remove from oven and cool to room temperature. Break up into medium-sized chunks.
In a large skillet, heat butter, pineapple, lemon juice, bell peppers, red onion and Caribbean Citrus Seasoning over medium heat for 20 minutes, until the vegetables are tender. Cool to room temperature.
In a large bowl, lightly beat the eggs. Add the vegetable mixture, salmon and bread crumbs and mix until combined. Cover and refrigerate for 30 minutes.
Form mixture into 12 small or 6 large patties.
Heat olive oil in a large non-stick skillet. In batches, cook the salmon patties for 3 to 4 minutes on each side, until browned.
Serve with a cream sauce over a bed of rice.
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As prepared, each serving contains 280 calories, 11g total fat, 90mg cholesterol, 250mg sodium, 32g total carbohydrate and 14g protein.
