Pecan Crusted Salmon Cakes

Servings: 2 | Serving size: 2 salmon cakes

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes good leftovers for sandwiches.

Serve with Herbed Zucchini or Roasted Cauliflower or Roasted Parsnips and Carrots

Place the water in a medium skillet over medium high heat.

When the water is almost boiling, add the salmon. Reduce heat to a shiver.

Poach for 8 to 10 minutes or until the flesh of the salmon is firm.

Remove to a paper towel and let cool.

Place the egg whites, salt, pepper, mustard, and Worcestershire sauce in a bowl and whisk until well blended.

Flake the salmon into small pieces about 1/2 inches long into the bowl.

Add the green onions, celery, peppers, and bread crumbs.

Fold together until well blended.

Pat into 4 disks.

Pat the chopped pecans on each side of the salmon cakes.

Place a large non-stick skillet or griddle over high heat (or an electric griddle on high).

When the griddle is hot, add 1 teaspoon of the oil and spread evenly.

Add the salmon cakes and reduce the heat to medium high.

Cook for about 8 minutes. Add the other teaspoon of olive oil, then turn the cakes over.

Cook for another 8 to 10 minutes and serve.