About
Frozen hash browns ans wild Alsaskan salmon come together to make a quick, healthy meal. Pair it with steamed green beans tossed with sliced scallions, Dijon 
mustard and lemon juice.
Ingredients
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/2 cup finely chopped red onion
2 large eggs plus 1 large egg white, lightly beaten
1 tablespoon whole-grain mustard
3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups frozen hash-brown shredded potatoes (about 12 ounces)
2 tablespoons extra-virgin olive oil, divided
1/3 cup reduced-fat sour cream
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice
Preparation
Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
Preheat oven to 200°F.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes.
Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.
Nutritional Information
Per serving:
- 317 calories;
- 18 g fat ( 4 g sat , 7 g mono );
- 143 mg cholesterol;
- 19 g carbohydrates;
- 0 g added sugars;
- 21 g protein;
- 2 g fiber;
- 559 mg sodium;
- 605 mg potassium.
Nutrition Bonus:
- Potassium (17% daily value),
- Vitamin C (15% dv), source of omega-3s.
- Carbohydrate Servings: 1
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