downloademail this post

Tortilla-Crusted Salmon Cakes with Chipotle-Lime Tartar Sauce

Active Time: 40 minutes • Total Time: 55 minutes • Serves: 4

Schnucks nonstick cooking spray
1 Schnucks large egg
1/4 cup Schnucks plain dried breadcrumbs
1 tablespoon Schnucks Select Dijon mustard
1 bottle tartar sauce (12 ounces), divided
1 tablespoon plus 2 teaspoons chipotle Tabasco® sauce, divided
1-1/4 pounds fresh salmon fillet, skin removed and finely chopped
1/2 red bell pepper, finely chopped (about 1/2 cup)
1/4 cup thinly sliced chives or minced red onion
4 cups Schnucks tortilla chips (about 5 ounces), coarsely crushed (about 2 cups)
1 tablespoon fresh lime juice

1. Preheat oven to 400°F. Spray rimmed baking pan with nonstick cooking spray. In medium bowl, with fork, lightly beat egg. Stir in breadcrumbs, mustard, 1/4 cup tartar sauce and 1 tablespoon Tabasco sauce until well combined; fold in salmon, bell pepper and chives. Refrigerate 10 minutes.

2. Place crushed chips in pie plate or wide, shallow bowl. Form about 1/2 cup salmon mixture into 3-inch cake, then dip both sides of cake into crushed chips, patting lightly so chips adhere; place on prepared baking pan. Repeat with remaining salmon mixture and crushed chips to make 8 salmon cakes.

3. Bake salmon cakes 15 to 17 minutes or until lightly browned and internal temperature reaches 145°F. Meanwhile, in small bowl, stir lime juice and remaining tartar sauce and 2 teaspoons Tabasco sauce. Makes about 3/4 cup. Serve with salmon cakes.

Each serving: about 610 calories, 36 g total fat
(5 g saturated), 131 mg cholesterol, 1362 mg sodium,
43 g carbohydrate, 3 g fiber, 29 g protein