Super Easy Salmon Cakes
I will preface this recipe by saying I’m a fisherman’s daughter. So I’m quite partial to salmon…FRESH, PACIFIC, WILD CAUGHT SALMON. This recipe though? Calls for canned. Every year at Christmas, my parents give everybody canned salmon, and usually I turn it down. Bad memories from childhood,usually involving my mom trying to pass off canned salmon as tuna fish.
The nerve.
But this year, I took the salmon. Maybe it’s the pregnancy. I’m a protein fiend. Or maybe I’m craving all those mood lifting omega 3′s and that bone building calcium.
It sat in my pantry for a few weeks before I decided to try my hand at making salmon cakes.
Guess what…I got it right. The first time. So, so good.
Here’s the recipe. Please give it a try (and support those fisherpeople!!).
1 - 14.75 ounce can salmon – I prefer sockeye, but any will do 3/4 cup whole wheat panko bread crumbs 1 egg 1 scallion, chopped 1/4 cup red bell pepper, chopped Old Bay Seasoning, Tabasco and Lemon Pepper – a few shakes of each, to your liking Mix above ingredients. Form into 4 equal sized patties. Heat a skillet over medium high heat. Spray with non-stick spray. Fry the salmon cakes a few minutes on each side, till a nice, golden brown crust forms. Serve with a tossed green salad and some quinoa. Or, if you really want a treat, nestle it in a bun with some lettuce and tomato and have a delicious salmon burger! I usually like to top the burger with a quick tartar sauce made of lowfat mayo, sweet relish, a squeeze of lemon and a couple dashes of Tabasco. Nutrition Info Per Serving (1 patty) Calories: 276, Fat: 12.3 g (3 g saturated), Fiber: 1.8 g, Protein: 26.3 g
Category: EAT IT, Heather, Main Course, WEEKLY
