Salmon Cakes with California Raisins and Cucumber Relish


  • Serving Size: 2 cakes


  • 2 1/2 cups potatoes, peeled, halved, cut into 1 inch pieces
  • 1 cup Salmon, poached, cooled, and flaked.
  • 1 cup fresh breadcrumbs
  • 1/2 cup California raisins
  • 2/3 cup skim milk
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons mayonnaise
  • 2 tablespoons plus 1 tsp minced smoked salmon
  • 1 tablespoon chopped capers
  • 5 teaspoons chopped chives
  • 5 teaspoons chopped dill
  • 1 teaspoon coarse grind black pepper

Cucumber Relish

  • 1 1/4 cups diced seedless cucumbers
  • 1 cup tomato concassé
  • 1/3 cup California raisins
  • 1/2 cup diced red onion
  • 1 tablespoon minced jalapeño or red pepper flakes
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon chopped cilantro
  • 2 teaspoons olive oil


Simmer the potatoes in water until tender.  Drain and place the potatoes on a sheet pan in a warm over to steam dry, about 5 minutes.  Pureé the hot potates using a ricer or food mill.  Allow the potatoes to cool to room temperature and combine with the remaining salmon cake  ingredients.  Form into 20 small cakes.  To prepare the cucumber relish, toss the relish ingredients together.  Drain any excess liquid from the relish and reserve it to toss with mixed greens.  For each portion, cook 2 cakes in a preheated seasoned skillet until golden brown on each side, about 8 minutes.  Serve the salmon cakes with approximately a tablespoon of cucumber relish.

Nutrition Facts Per Serving

Calories 260 (23% from fat); Total Fat 6g (sat 1g, mono 1g, poly 0g, trans 0g ); Cholesterol 15mg; Protein 11g; Carbohydrate 41g; (Dietary Fiber 3g; Sugars 4g; ); Iron 2mg; Sodium 177mg; Calcium 56mg; Potassium 490mg

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