1 can (14.75 ounces) red salmon, drained (or 2 cups flaked)
6 saltines (unsalted top), crushed
¼ cup diced red pepper, or 1 jar (2 ounces) canned pimento
3 tablespoons Miracle Whip Light
1 teaspoon onion powder
1 teaspoon lemon juice
4 drops Tabasco sauce
Remove skin from fish and mash salmon bones with a fork, if using canned. Add saltines and red pepper.
Combine remaining ingredients. Add to salmon and mix well. Shape into 4 cakes.
Spray a skillet with nonstick cooking spray. Heat on medium. Cook salmon cakes, turning once, until lightly browned on each side.
Cooking tip: Miracle Whip is preferred over mayonnaise, as it adds a touch of sweetness.
Makes 4 servings
2 lean meat
Total Fat 9g
Saturated Fat 2g
Total Carbohydrate 6g
Dietary Fiber 0g