Oh, OK, They're Not Really Cupcakes, they're Salmon Cakes....

I eat a LOT of salmon, especially now the doctor found a heart blip in my EKG.  So I'm always looking for ways to use the leftovers.  I rarely eat a whole piece because it's so rich and, like my Mom used to say to me, my eyes are bigger than my stomach, lol.

Here's a great, easy way I found to use leftover salmon.  Unlike the Salmon Spread I made with my leftover Baked Salmon with Blueberry Salsa, this one isn't loaded with cream cheese and sour cream....sigh.  BUT the upside is these are freaking great! So great, in fact, that I plan to do them using un-leftover salmon - I'll just double the recipe! (Is un-leftover a word??)

Yes, I used Best Foods Light Mayonaisse in the sauce.....but if you don't have a blip you don't have to. And, yes, I ALWAYS use Best Foods aka Hellmans mayo, it's the best bottled mayo on the market! And no, they don't pay me to say that....but, if they'd like to send me free mayo.......(insert wink here)

1 to 1-1/2 Cups of Baked Salmon, Shredded
1/2 Package of Stove Top Chicken Stuffing
1 Egg
2 Tablespoons of Mayonnaise
1/2 Stalk of Celery, Diced
1/4 C. of Onion, Diced
1/4 C. of Red Bell Pepper, Diced
3 T. Roasted Garlic, Smashed
Kosher Salt & Fresh Ground Pepper to Taste

Spray a 6 part muffin tin with cooking oil. Pre-heat oven to 375° F. Combine all these ingredients in a large bowl. Divide up evenly into your muffin tin. Press down to compact the "muffins". Bake for 20 minutes or until the interior reads 160° F. I got 5 "cupcakes" from this by filling my muffin tins all the way to the top.


3 Tbsp. Hellman's Mayonnaise (aka Best Foods)
1/2 Tsp. Dill Weed
1/4 Tsp. Lemon Zest
1-2 Tsp. Agave Syrup
1/2 Tsp. Chipotle Sauce
1 Tsp. Capers

Blend these together and chill until time to serve the Baked Salmon Cupcakes.

Enjoy and keep an eye on your blips!!!

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