1
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726967-4f1cf8
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Adjust servings
Makes 4 patties
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3
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3
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4 1/2
3
3/4
3
has seafood
(?)
Has seafood from:
pacific salmon
vegan
(?)
Not vegan due to:
egg (large) pacific salmon
vegetarian
(?)
Not vegetarian due to:
egg (large) pacific salmon
paleo
(?)
Not paleo due to:
worcestershire sauce
This recipe has no customizations.
Nutrition to Note
This recipe has Sodium as 63.6% (as a percentage of RDA). You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.6% of RDA
• Calories: 16.1% of RDA
• Carbs: 0.5% of RDA
• Fat (total lipid): 28.9% of RDA
• Fiber: 1.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 33.8% of RDA
• Sodium: 63.6% of RDA
• Sugar: 2.1% of RDA
• Vitamin A (IU): 17.1% of RDA
• Vitamin B6: 60.0% of RDA
• Vitamin C: 1.9% of RDA
• Iron: 5.2% of RDA
• Magnesium: 16.3% of RDA
• Manganese: 0.9% of RDA
• Niacin: 77.3% of RDA
• Potassium: 18.0% of RDA
• Zinc: 6.1% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
Carbohydrate
1.33
g
1.333
Fat (total lipid)
17.7
g
17.69
N
0
0
coconut oil|egg (large)|dijon mustard|sriracha|scallion|pacific salmon|salt|white pepper (dry)|worcestershire sauce
0
coconut oil
coconut oil
volume
b52a32-23e56a
tbsp
tbsp
2
tbsp
All Substitutions for Coconut Oil
0
egg (large)
eggs (large)
generic
195d36-50022b
whole
whole
1
whole
All Substitutions for Egg (large)
0
dijon mustard
dijon mustard
volume
83232c-e07f5b
tsp
tsp
2
tsp
All Substitutions for Dijon Mustard
0
sriracha
sriracha
ing_specific
fb5b67-dd4a20
splash
splashes
1
splash
use any hot sauce you'd like.
All Substitutions for Sriracha
0
scallion
scallions
ing_specific
2b7db7-850070
stalk
stalks
2
stalks
All Substitutions for Scallions
0
pacific salmon
pacific salmon
weight
6c5f31-ec64f4
lb
lbs
1 1/2
lbs
salmon fillets, cut into 1-inch pieces.
All Substitutions for Pacific Salmon
0
salt
salt
volume
83232c-e07f5b
tsp
tsp
1
tsp
All Substitutions for Salt
0
white pepper (dry)
white pepper (dry)
volume
83232c-e07f5b
tsp
tsp
1/4
tsp
All Substitutions for White Pepper (dry)
0
worcestershire sauce
worcestershire sauce
volume
83232c-e07f5b
tsp
tsp
1
tsp
All Substitutions for Worcestershire Sauce
Ingredients added to original recipe
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{img-msr}
1.
Preheat oven to 400 F and brush a rimmed baking sheet with 1 tablespoon of melted coconut oil.
2.
In a food processor, combine the egg, dijon mustard, Worcestershire sauce, hot sauce, scallions, salmon, salt, and white pepper.
3.
Pulse the ingredients until the salmon is finely chopped and the resulting mixture can e shaped into patties.
4.
Shape the patties into four large patties of equal size.
5.
Place the patties on the prepared baking sheet and brush them with the remaining 1 tablespoon of melted coconut oil.
6.
Place the sheet int he preheated oven and bake for 15 to 20 minutes, or until lightly browned and firm to the touch.
7.
Serve warm, on a bed of greens if desired.
1.
To add a smoky flavor, add 2 ounces of smoked salmon to the other ingredients in the food processor.
2.
In place of salmon, you can use firm-fleshed white fish like cod or halibut.
3.
These salmon cakes freeze well.
This recipe has the following nutrient totals:
Calories 323
Protein 38.0 g
Carbohydrates 1.33 g
Iron 0.98 mg
Fiber 0.30 g
Calcium 26.1 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
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