Salmon Cakes with Red Pepper Relish

A great spring dish - for the whole family! Enjoy:)

Red Pepper Relish

¾ cup roasted red bell peppers, drained and finely chopped

2 Tablespoons chopped flat leaf parsley

2 teaspoons grated lemon zest, divided

1 Tablespoon lemon juice

3 teaspoons olive oil, divided

1 clove garlic, minced

To Make Red Pepper Relish:

Stir together bell peppers, parsley, 1 teaspoon lemon zest, lemon juice, 1 teaspoon olive oil and garlic in a small bowl; set aside.

Salmon Cakes

3 cans (6 ounces each) skinless, boneless salmon, drained and crumbled

¼ cup plain dried bread crumbled

¼ cup finely chopped green onions, including green tops

1 egg

¼ teaspoon black pepper

To make Salmon Cakes:

1. Combine salmon, bread crumbs, green onions, egg, pepper, remaining 1 teaspoon lemon zest in medium bowl and stir gently to mix. Divide into 8 equal portions (about 1/3 cup each); shape into approximately 2 ½ inch cakes.

2. Heat 2 teaspoons remaining oil in large nonstick skillet over medium-high heat. Add cakes and cook 3 to 4 minutes on each side or until well browned. Serve with Red Pepper Relish

Makes 4 servings of two salmon cakes with ¼ cup of relish per serving.

Nutrition values:

Calories per serving-283 Total Fat 11 grams

Saturated Fat 2grams Protein 37 grams

Carbohydrate 9 grams Cholesterol 88 mg

Dietary Fiber 1 gram Sodium 630 mg

Dietary Exchanges:

½ starch and 5 meat