Ingredients:

3/4 cup roasted red bell peppers, drained and finely chopped

2 tablespoons chopped flat-leaf parsley

2 teaspoons grated lemon zest, divided

1 tablespoon lemon juice

3 teaspoons olive oil, divided

1 clove garlic, minced

3 cans (6 ounces each) skinless boneless salmon, drained and crumbled

1/4 cup plain dried bread crumbs

1/4 cup finely chopped scallion, including green tops

1 egg white

1/4 teaspoon black pepper

 

To make Red Pepper Relish, stir together bell peppers, parsley, 1 teaspoon lemon zest, lemon juice, 1 teaspoon olive oil and garlic in small bowl; set aside. Combine salmon, bread crumbs, scallions, egg white, pepper, remaining 1 teaspoon lemon zest in medium bowl and stir gently to mix. Divide into 8 equal portions (about 1/3 cup each); shape into cakes, (2 1/2-inches in diameter) pressing to maintain shape. Heat 1 teaspoon remaining oil in large skillet over medium-high heat. Add cakes and cook 3 to 4 minutes on each side or until well browned. Repeat with remaining 1 teaspoon oil and remaining cakes. Serve with Red Pepper Relish.

 

Makes 4 servings (2 salmon cakes w/ 1/4 cup relish per serving)

 

 

Recipe from Diabetic Cooking March/April 2009