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“Baked in muffin pans and served with sauce on the side, these cute cakes make a fantastic light meal. You can also bake a double batch and freeze some for a quick, healthful supper later in the month.” Nikki Haddad - Germantown, Maryland
This recipe is:
Healthy
Quick
Nutritional Facts 2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.
Originally published as Baked Salmon Cakes in Healthy Cooking February/March 2010, p53
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 05, 2010 by LegalSec
They were delicious, easy to make and the texture was not mush like the one reviewer said. I baked for 15 minutes. I did not make the sauce, they stand up on their own. I got rave reviews and so convenient baking in muffin tins.
Reviewed on Feb. 16, 2010 by FrauM
They turned out perfectly. Yum!
Reviewed on Feb. 10, 2010 by mspbag
I think the first person to rate this might be on target and there is a need to cook longer. I followed the recipe to the letter, and it had the texture of mush. The sauce was good, but this is a first time I've actually tossed anything. The recipe sounded so good, that the end result was a disappointment.
Reviewed on Feb. 02, 2010 by gypsymal
They were very tasty and I will fix again. However I would cook them a little longer next time.
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