Salmon Cakes with Corn Salsa
- 1 of 3 In a small bowl, combine corn and salsa; set aside.
- 2 of 3 Stir together salmon, chiles, cilantro, mayonnaise and egg until just blended. Form into 12 patties, a scant 1/4 cup salmon mixture each. Place bread crumbs in a shallow dish and coat salmon cakes with crumbs. Lightly spritz tops and bottoms of cakes with nonstick cooking spray.
- 3 of 3 Heat a large nonstick skillet over medium-high heat. Cook salmon cakes 2 to 4 minutes on each side or until lightly browned. Serve immediately with salsa.
Servings Per Recipe: 6
Per Serving: 27 g pro., 16 g carb., 8 g Fat, total, 124 mg chol., 1 g sat. fat, 249 kcal cal., 3 g fiber, 916 mg sodium