Tuesday, June 16, 2009

Reinventing Recipes!

Salmon Cakes with Fiery Bell Pepper Salsa (5 points)

Source: Weight Watchers
Servings: 4
Prep Time: 30 min
Cooking Time: 12/15 min


  • 1 large sweet red pepper (finely diced, divided)
  • 1 small yellow pepper (finely diced)
  • 3/4 small jalapeno pepper (seeded and minced)
  • 1 tbsp white vinegar or red balsamic vinegar (i recommend the balsamic)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • medium scallions (trimmed, minced, divided)
  • 1 tbsp cilantro (fresh! minced)
  • 4.5 oz canned salmon (drained)
  • 1 small celery stalk (finely chopped)
  • 1 medium shallot (minced)
  • 1 large egg (beaten)
  • 2 tbsp mayonnaise (I use low-fat or fat free, even though it's 100% chemicals. ick)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Cooking spray (as needed)


To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno and vinegar with 1/2 tsp salt, 1/2 tsp pepper, 1 minced scallion and cilantro in a medium bowl. Mix and set aside to let the flavors blend.

Place the salmon in a large bowl and mash with the back of a spoon. Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayo, cayenne, and the last 2 1/2 tsp of salt and pepper. Mix well. Coat a large skillet with cooking spray; heat over medium heat.Loosely pack a 1/4 cup measuring cup with salmon mixture; turn the cup ingredients onto skillet and press down on salmon cake with a spatula until it is about 3/4 inch thick; repeat to make 8 cakes total. Cook cakes for about 3 minutes on first side, gently turn over and cook until golden on second side (about 3 minutes more).

Be careful not to crowd them in the pan. May be necessary to make 2 batches of 4.

***Another tip is to prepare this a few hours before you plan to cook it, leaving the salmon mixture very loosely covered in the fridge, allowing it to dry out a bit. That will help the cakes stay together and make sure the salsa absorbs the most flavor.

2 salmon cakes + 1/2 cup salsa per serving.


Heat 1 tsp oil in a medium nonstick skillet. Fill the pan with a whole serving of leftover Salmon Cake recipe (2 cakes, 1/2 cup salsa), 1/4 cup black beans and 1/4 cup egg beaters. Break apart cakes with spatula and mix and scramble it up!


Sub cooking spray for oil if you've already met your Good Health Guidelines for the day.

The black beans and egg beaters add 1 point to the Salmon Cakes (6 points total), the oil adds one additional point (7 points total).

I tossed in a light english muffin for good brunch measure, putting me at a ridiculously tasty and filling lunch for 8 points. YUM!

Got any good leftover reincarnations you want to share?

1 comment:

kristen said...

I love this idea! My bf is not a seafood and fish fan, so I hardly get to eat it. I keep forgetting about the canned kind though, I'll have to look for it next time I go food shopping. I wonder if I can also substitute the canned chicken in place of the salmon for him....