CRISPY SALMON CAKES
4 white button mushrooms (3 ounces total)
1 small carrot (not baby-cut; may substitute 1/4 seeded red bell pepper)
Leaves from 1 or 2 stems flat-leaf parsley (optional)
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1 pound skinless salmon fillet
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon kosher salt, plus more as needed
2 tablespoons regular or low-fat mayonnaise
1 tablespoon teriyaki sauce
1 teaspoon white wine vinegar
2/3 cup plain panko bread crumbs
Heat enough oil to generously coat the bottom of a large nonstick skillet over medium heat. Place a wire rack over a few layers of paper towels.
Meanwhile, combine these items in a mixing bowl as you prep them: Clean and stem the mushrooms; finely chop. Scrub the carrot well, then finely chop. Mince the parsley (to taste), if using. Cut the salmon into 1/4-to-1/2-inch dice. Lightly beat the egg in a cup, then add to the bowl, along with the garlic and onion powders, salt, mayonnaise, teriyaki sauce, vinegar and panko. Use your clean hands to gently blend and form into 8 equal-size patties (about 3 1/2 inches wide).
Add half of the patties to the hot oil; cook for about 2 minutes or until crisped on the bottom, then turn them over and cook on the second side for 2 to 3 minutes or until golden brown. Transfer to the rack; cover loosely with aluminum foil to keep warm. Repeat with the remaining patties.
Season lightly with salt, as needed. Serve warm or at room temperature.
Makes 4 servings, each (using low-fat mayonnaise) with 390 calories, 27 grams protein, 11 grams carbohydrates, 26 grams fat, 115 mg cholesterol, 570 mg sodium, 2 grams sugar.
Adapted from “Express Lane Cooking: 80 Quick-Shop Meals Using 5 Ingredients,” by Shawn Syphus (Page Street Publishing, 2015)