Salmon Cakes with Roasted Red Pepper Cream Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried salmon cakes bound with breadcrumbs and egg, served with a silky roasted red pepper cream sauce. A satisfying dish that transforms canned or leftover salmon into something special.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 green onions (, roughly chopped)
- 1/3 cup Italian parsley (, chopped)
- 1/4 cup fresh dill (, chopped)
- 3 cups fine fresh bread crumbs from about 10 ounces of bread (, divided (I prefer french bread))
- 2 eggs
- 2 tablespoons butter (, melted)
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 2 teaspoons lemon juice
- 2 1/2 cups flaked cooked salmon ((about 15 ounces))
- Kosher salt and freshly ground black pepper
- 1/2 cup vegetable oil (, for sautéeing)
- 4 red bell peppers ((or two 15-ounce jars of roasted red bell peppers))
- 2 cups heavy whipping cream
- Kosher salt and cayenne pepper
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1015mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 977mg
- Calcium
- 238mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.