CRANFORD, New Jersey (WABC) -- New Jersey Winner Gianna Malecki's recipe for Gianna's Salmon Paradise
Story: "At dinner one night, my mom made salmon cakes with leftover salmon. They were crispy and yummy. After I met with a worker from my town's farm and learned all about New Jersey's state fruits and vegetables, I decided to make my own recipe, but with healthier foods. Many of the fruits and vegetables in my recipe are from my state, and some were even from my own garden. I substituted frying the cakes with baking as a healthier choice. The pickle sauce is like my mom's tartar sauce but healthier with yogurt. It tastes great now with all the healthy changes and I love it even more!"
Gianna always serves this with a fresh green salad.
Makes 4 Servings
433 calories 24g fat 23g carbohydrates 30g protein
For the Salmon Marinade:
1 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon chopped parsley
1 pound salmon fillet, skin removed
For the Salmon Cakes:
1/2 cup whole-grain seasoned breadcrumbs
2 medium eggs
1 1/2 tablespoons Pecorino Romano or Parmesan grated cheese
6 basil leaves, finely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/4 cup chopped fresh spinach
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/4 cup shredded carrots
For the Pickle Sauce:
2 tablespoons dill pickle, diced
1 tablespoon pickle juice
1 tablespoon low-fat mayonnaise
1/4 cup low-fat plain Greek yogurt
1/2 tablespoon fresh lemon juice
1. To make the Marinade:
--In a large bowl, whisk together all of the ingredients and add the salmon last. Marinate up to 1 hour in the refrigerator.
2. To make the Salmon Cakes:
--Preheat the oven to 400 degrees.
--In a nonstick skillet over medium heat, cook salmon with 1/4 cup of marinade, about 6 minutes per side or until both sides are slightly opaque.
--On a large nonstick baking sheet, or one lined with parchment or greased with oil or nonstick cooking spray, pull apart cooled salmon using 2 forks.
--Add in all ingredients and mix with your hands, forming 4 cakes.
--Bake about 10 minutes, or until golden brown on the bottom, and then carefully flip to cook the other side, about 10 minutes.
3. To make Pickle Sauce:
--In a medium mixing bowl, combine all the ingredients.
--Top cooked Salmon Cakes with 2 teaspoons Pickle Sauce and serve with salad.