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.
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 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