When you combine salmon cakes with the iconic BLT, you find heaven. Seriously though, these Salmon Cake BLTs are so good…and the carrot fries are amazing too!
Servings : 4
Ingredients
Salmon Cake BLTs
- 1/2 cup plain yogurt
- 1 Tbsp old bay seasoning
- 4 salmon fillet 4 oz. each, boneless, skinless
- 1 egg
- 1 1/2 tsp spicy brown mustard
- 1 1/4 cup wheat germ
- 3 Tbsp fresh parsley
- 2 green onion
- 1/4 cup extra virgin olive oil divided
- 4 slices uncured bacon cooked crisp
- 4 each 100% whole wheat sandwich buns no HFCS
- 4 leaves butter lettuce
- 1 tomato large, ripe, sliced
Carrot Fries
- 8 carrot large, peeled and cut into 4 inch wedges
- 4 Tbsp extra virgin olive oil
- 1 Tbsp salt
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Instructions
Salmon Cake BLTs
- Combine 1/2 c. yogurt and 1 Tbsp. old bay seasoning in a small bowl. Set aside. Cut salmon into large cubes and place in a food processor. Process until smooth. (Process in two batches if necessary). Add parsley and green onions. Process until well combined. Transfer to a medium bowl. Add egg, mustard, and wheat germ. Mix well. Form into 8 patties. Heat 2 Tbsp. olive oil in a large skillet until hot. Add 4 patties, and cook 5 minutes on each side or until cooked through. Repeat with remaining oil and remaining patties. Serve on toasted buns with bacon, lettuce, tomato, and yogurt sauce.
Carrot Fries
- Preheat oven to 400. Combine carrots and oil in a bowl. Toss to coat. Transfer in a single layer to a baking sheet. Sprinkle with salt. Bake at 400 for 20 minutes or until carrots are soft. Preheat broiler. Broil carrots 2-3 minutes or until browned.
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