Herbed Salmon Cakes with Tartar Sauce
December 14, 2016
Fresh herbs and chunks of tasty salmon come together for a protein-packed appetizer or main dish. Serve with creamy, low-sugar impact tartar sauce.
Note: This recipe contains eggs. It is not for people who have intolerances to eggs.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4 servings
1For the tartar sauce, combine the mayonnaise, shallots, cucumbers, and capers in a small bowl; set aside.
2For the salmon cakes, place the salmon in a food processor and pulse until chopped.
3Transfer to a bowl and stir in capers, egg, parsley, basil and mustard.
4With moist hands, form the mixture into four 3/4-inch-thick-patties.
5Heat the oil in a large nonstick skillet over medium heat.
6Add the salmon patties and cook, turning once, until browned and cooked through. 8 to 10 minutes.
7Serve the salmon cakes topped with the tartar sauce.
This recipe is part of the Holiday Party menu, with the Champagne Twist Cocktail; Smoked Paprika and Cayenne Roasted Almonds; Virgin Stuffed Mushrooms; Roasted Artichoke Dip; and Herbed Salmon Cakes with Tartar Sauce. Check out the Holiday Party Menu and Guide for links to all the recipes, plus more handy tips and tricks for a fun, festive party.
*Only if you’re not intolerant to eggs.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.