Salmon Rosti

Having a fridge, freezer AND pantry stocked with foods you use regularly is helpful when making healthy, quick meals. It's a pain when you have to run to the store last minute for a single ingredient. I keep canned salmon on hand for nights when I want to throw together a quick, tasty, high protein meal. Canned salmon isn't much cheaper than frozen farm raised salmon, but it's nice to have on hand for when you need some available, tasty protein.
Makes 4 servings

• 2 6-ounce cans of boneless, skinless salmon, drained
• 1/2 cup finely chopped red onion
• 2 large eggs
• 1 tablespoon mustard
• 3 teaspoon dried dill, separated
• 1/8 teaspoon pepper
• 12 ounce shredded potatoes
• 1 tablespoon olive oil, divided
• 1/3 cup low fat sour cream
• 1 tablespoon capers, rinsed and chopped
• 1 tablespoon lemon juice.

1.      Combine the salmon, onion, eggs, mustard, 2 tsp of dill, salt and pepper in a large bowl. Add potatoes and stir to combine.

2.      Heat 1 tbsp. of in a large nonstick skillet over medium heat until simmering. Form salmon mixture into 3 inch cakes (approximately 2/3 cup each). Should make 8 cakes.

3.      Cook cakes in the oil until brown, about 3-5 minutes on each side. May need to cook in batches depending on size of your skillet.

4.      Combine sour cream, capers, lemon juice and 1 tsp dill in a small bowl. Serve a dollop of sauce with salmon cakes and a side of vegetables.

 

 

Nutrition information per serving: 2 salmon cakes with 1 tbsp. of dill sauce
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
392	21	6	705	28	2	1	27

 

 

Cost of recipe (not including sales)
	Per serving	Entire Recipe
Salmon cakes and dill sauce	$1.78	$7.13
2 cups green beans	$0.78	$3.12
Total	$2.56	$10.24

 

Link for recipe and picture from Eatingwell.com here.