Salmon Cakes For One

Soft Phase Recipe

This recipe is SO simple and just plain tasty. Most Bariatric Programs will approve flakey fish (salmon) in the Soft Phase of the diet but as always, refer to your programs guidelines and recommendations.

For this recipe, I purchased a 2.6 oz envelope of Pink Salmon and added all the ingredients to a small soup bowl. I mashed the egg white into the salmon well before adding the other ingredients. It will make two “Salmon Cakes” but you could also call this a “Salmon Burger” or “Salmon Patty.”

You don’t have to be in the Bariatric Soft Phase for this recipe! You can be pre-op or years post-op. Regardless, always remember to eat slowly and listen to your body’s natural sign of fullness.

Salmon Cakes for One

Course: Main Dish

Cuisine: American, Stove Top

Servings: 2 cakes

Calories: 68kcal

Author: Steph Wagner

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Ingredients

• 1 (2.6 oz) envelope Pink Salmon
• 1 egg white
• pinch each salt and pepper
• 1 tsp yellow mustard
• 2 tbsp reduced fat grated parmesan cheese

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Instructions

• Place a grilled on medium high heat on the stove top.
• Meanwhile, add salmon and egg white to a small bowl. Use the back of a fork to mash the salmon well and combine with egg white mixture.
• Add mustard, salt, pepper and parmesan cheese.
• Divide mixture in half and pour onto griddle, making two cakes. Use the back of the fork to flatten and shape the cakes a little.
• Cook about 2-3 minutes per side until each side is golden in color. Remove and serve.

Notes

 

 

Nutrition

Serving: 0.5recipe | Calories: 68kcal | Carbohydrates: 2g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg