For a change, substitute finely flaked tuna or crabmeat for the salmon.
Easy Hollandaise Sauce (about 1½ cups):
1½ tablespoons cornstarch
1 cup nonfat or low-fat milk
3 large egg yolks
1 teaspoon Dijon or spicy mustard
¼ cup margarine or butter, cut into small pieces
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Pinch ground white pepper
1. Place the cornstarch in a 1½-quart microwave-safe bowl. Add about 3 tablespoons of the milk and whisk until smooth. Slowly whisk in first the remaining milk, and then the egg yolks and mustard. Add the margarine or butter.
2. Microwave on high power uncovered for about 3 minutes, whisking every 45 seconds, just until the mixture comes to a boil and thickens.
3. Remove the bowl from the microwave oven and whisk in the lemon juice, salt, and pepper. Serve hot over vegetables, fish, soufflés, and timbales. Store any leftovers in the refrigerator for up to 3 days, reheating the sauce in the microwave or on the stovetop.
To reduce cholesterol:
Substitute ¼ cup fat-free egg substitute for the egg yolks and eliminate 25 calories, 2.2 grams fat, and 107 milligrams cholesterol.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationhalal, kosher, lactose-free, peanut free, soy free, tree nut free
- 2 tablespoons finely chopped celery (pull strings off before chopping)
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped onion
- 2 tablespoons water or chicken broth
- 2 cups finely flaked cooked salmon, or 14.75-ounce can boneless skinless pink or red salmon, drained and finely flaked
- ¼ cup nonfat or light mayonnaise
- 1 teaspoon seasoning blend of choice (Cajun, Old Bay, or other spicy favorite)
- ½ cup dried seasoned breadcrumbs, divided
- 1 egg white, beaten, or 2 tablespoons fat-free egg substitute
- 2 tablespoons canola oil
Place the celery, bell pepper, onion, and water or broth in a 1-quart pot. Cover and cook over medium heat for several minutes, or until the vegetables are soft, adding more water if needed to prevent scorching. Remove the pot from the heat and drain off any excess liquid.
Add the salmon, mayonnaise, seasoning, and 2 tablespoons of the breadcrumbs to the vegetables, and mix well. Stir in the egg white.
Divide the salmon mixture into 8 portions and shape each portion into a ball. Place the remaining breadcrumbs in a shallow dish, and roll each ball in the crumbs to coat all sides.
Pour the oil in a large skillet and preheat over medium heat. Add the salmon balls and flatten each one with a spatula to create a burger shape. Cook for 2 to 3 minutes, or until the underside is lightly browned. Turn the cakes over and cook until the second side is lightly browned. Serve hot with fresh lemon wedges, Easy Hollandaise Sauce (see Notes), or additional mayonnaise mixed with a little seasoning, if desired.
2010 Sandra Woodruff and Leah Gibert-Henderson