Confetti Salmon Cakes
Vibrant green, red, orange and yellow vegetables create a bright color palette, making the ‘confetti’ in these crunchy salmon cakes. Display on fresh lettuce leaves with lemon wedges and tartar sauce on the side.
- Drain can of salmon or use fresh-cooked salmon. Remove skin and bones. Flake salmon.
- In a large bowl, combine Classic Mix and mayo. Add salmon and toss gently until well mixed. Stir in chopped vegetables. Shape into 5 patties.
- Broil or fry 5 minutes per side or until golden brown, turning once. Serve with flair.
Use reduced fat mayonnaise to save 10g fat and 82 calories per serving. The bones of canned salmon are soft and edible.