Salmon Cakes with Mango Cucumber Salsa
Crispy salmon cakes are full of heart-healthy omega-3 fatty acids and finished with a refreshing antioxidant-rich mango salsa.
- Average Cost: N/A
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Servings: 4
Recipe Source: MyPlate Super Simple Cookbook
Ingredients
Salmon Cakes
- 1 (15 oz.) can salmon, skin and bones removed
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 Tbsp. mayonnaise
- 2 Tbsp. olive oil, divided
- Salt and pepper
Mango Cucumber Salsa
- 2 ripe mangoes, diced
- 1 cucumber, seeded and diced
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/4 tsp. salt
Directions
Salmon Cakes
- Combine salmon, breadcrumbs, egg, mayonnaise, and 1 tablespoon olive oil in a large bowl. Season with salt and pepper
- Shape salmon into four patties and refrigerate 20-30 minutes. Make the Mango Cucumber Salsa while you wait.
- Heat remaining oil in a skillet over medium heat. Add salmon and cook 5 minutes per side, until browned and cooked through.
Mango Cucumber Salsa
- Combine mangoes, cucumber, and red bell pepper in a mixing bowl.
- Add cilantro, lime and salt. Stir to combine. Taste and adjust with additional lime juice or salt.
