Friday, March 28, 2008

Salmon Cakes with Creamy Ginger-Sesame Sauce -- Ellie Krieger

I'm on an Ellie Krieger cooking frenzy lately. I love her show!! I haven't tried this recipe yet but it's on the menu this week.
Here is a little bio about her -

Ellie Krieger is a registered dietitian, an author and a Food Network star. Ellie stands by the statement that being healthy doesn't have to be about depriving yourself of food you love. Being healthy is about eating delicious food, getting active and relieving stress. For Ellie, health is a mind, body and soul experience. Ellie is the host of the Food Network's Healthy Appetite. She was the host for the national, network, syndicated TV show Living Better, and she has appeared as a guest expert on dozens of programs including Today, CNN, CBS's Saturday Early Show, Your Total Health, The Other Half, and The Food Network's In Food Today. She also hosted a live Internet radio show called In Balance with Ellie Krieger.
Salmon Cakes (Omega 3) with Creamy Ginger-Sesame Sauce
6 slices whole-wheat sandwich bread

2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions 1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
Creamy Ginger-Sesame Sauce
1/2 cup nonfat plain yogurt
, or 6 tablespoons nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons freshly grated ginger 1 teaspoon toasted sesame oil 1 teaspoon low-sodium soy sauce.If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and thicken for 30 minutes. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Yield: about 2/3 cup
Nutrition Information
Nutritional Analysis Per Serving
Calories 396
Carbohydrates 18 g
Total Fat 20 g
Saturated Fat 4 g
Protein 35 g
Fiber 3 g
Sodium 1010 mg


One note - I am going to serving these salmon cakes atop a bed of organic whole wheat fettuccine noodles - yum...


Journaling Through Life said...

Oh,these look so good!

Sabina said...

thanks for stopping by :)

Lisa said...

Delicious looking recipe.

I've only seen Elle's show a few times but I love her presentation. Her show is so beautifully lighted and photographed and her recipes always look wonderful.

Cyndi's Re-Creations said...

these Look wonderful I just got my sister Ellies new cook book for her birthday and she loves it! I will need to get myself a copy. but in the mean time I will try these recipie's Thanks
Your blog is beautiful !!

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