Old Bay Salmon CakesRecipe posted in:
Filled with vegetables and flavored with an all-time pantry favorite, these Old Bay Salmon Cakes will definitely hit the spot. Prepare them ahead of time and store them in the fridge, until you’re about ready to eat. A little prep ahead can make a big difference for a busy lifestyle and you’ll be glad you tried these.
Thankfully, this recipe is another nutritionist-approved option, using healthy swaps like non-fat Greek yogurt and whole wheat breadcrumbs. Because these delicious Old Bay Salmon Cakes count as one PowerFuel and half of a SmartCarb (and half of a Vegetable serving!), they make a great foundation for a Flex Meal. Double the recipe if you need to increase the SmartCarb and PowerFuel counts, or serve them with a side of tender brown rice to bump up just the SmartCarbs. However you enjoy this dish, make sure to log it in the NuMi app! >
Still a little confused about Flex Meals? We’ve got you covered right here >
Servings: 5 (Makes 10 salmon cakes; 1 serving = 2 cakes)
Calories per Serving: 193
On Nutrisystem, Count As: ½ SmartCarb,1 PowerFuel, and ½ Vegetable
- 2 cans of salmon (6 oz.)
- ½ cup yellow pepper, diced small
- ¾ cup red onion, diced small
- 1 tsp. minced garlic
- 1 cup kale, thinly sliced
- 1 ½ Tbsp. Old Bay seasoning
- ¼ tsp. crushed red pepper
- ½ cup whole wheat breadcrumbs
- ¼ cup egg whites
- 3 Tbsp. non-fat Greek yogurt
- 1 tsp. Dijon mustard
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Set aside.
- Heat a nonstick skillet over medium heat. Drizzle a small amount of water into the pan then add yellow pepper, red onion and garlic. Sauté for 8-10 minutes until vegetables are soft.
- Add kale, Old Bay seasoning, and crushed red pepper to the skillet. Continue to sauté for an additional 2-3 minute until the kale is wilted. Set aside to cool to room temperature.
- Drain salmon and flake into a large bowl. Add the breadcrumbs, egg whites, Greek yogurt, Dijon mustard and cooled vegetables. Mix until well combined.
- Cover and chill in the refrigerator for 30 minutes.
- Scoop out about 1/3 cup of batter and form 10 patties. Place the patties on the prepared baking sheet.
- Bake for 10 minutes. Carefully flip the salmon cakes and bake for an additional 10 minutes.