Title: Salmon Cakes with Orange Tartar Sauce
Categories: Fish Microwave Fruit Salmon
Yield: 4 Servings

ORANGE TARTAR SAUCE
1/4	c	Low-cal mayonnaise
1/4	c	Low-fat sour cream
1	tb	Orange juice
2	ts	Dijon mustard
1	ts	Capers drained and chopped
1	ts	Grated orange zest
2	ts	Sweet pickle relish
SALMON CAKES
3/4	lb	Salmon fillet
3	sl	Whole-wheat bread
2		Green onion(s) finely chopped (1/3 cup)
1/4	c	Celery, finely chopped
1/2	ts	Dried dill
1/8	ts	Nutmeg
1/4	ts	Salt
		Black pepper to taste
2		Egg whites
1	tb	Dijon mustard
4	dr	Hot sauce
2	ts	Canola oil

Sauce: Combine all ingredient and stir well to blend. Can be made up to 1 day in advance to allow flavors to blend. Refrigerate until ready to serve.

Salmon Cakes: Place the salmon in a microwave dish. Cover with wax paper and cook on high for 2 minutes. Turn dish and cook for 1 minute more on high. Set aside to cool slightly.

In a food processor or blender process the bread until it forms moist crumbs. Transfer to a bowl and combine with green onions, celery, dill, nutmeg, salt and pepper. Mix well.

Crumble the salmon with a fork, discarding any skin and bones. Add to the crumb mixture and season with mustard. Add the egg whites and stir to moisten. Mixture should be moist enough to stick together. Form into patties or cakes about 3-inches in diameter.

Add a small amount of the canola oil to a 12-inch non-stick skillet over medium-high heat. Fry the cakes without crowding in one or two batches, adding as little oil as possible. Watch carefully to prevent burning. Serve warm or hot with a dollop of orange tartar sauce.

Note: If the mixture seems too moist, allow it to rest 15 minutes in the refrigerator before forming into patties.

: Baltimore Sun

From: Diane Lazarus Date: 05-23-96 (F) Cooking Ä

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