Turning a lazy weekend lunch special

I seek out salmon whenever I can.  First for all the “essential” benefits “essential” to my health and second (or equally important) it’s one of my favorites.  Of course, I now only seek out wild caught salmon and that can be a bit pricey especially as I am wanting it weekly.

I have satisfied my desires and my wallet by finding these great wild caught salmon pouches by Chicken of the Sea.  They are perfect for mixing in salads, burgers and crab cakes.  Obviously, using a freshly cooked salmon fillet is more ideal but these certainly do just fine for a quick meal providing good taste and those “essentials”.   The recipe is straight off the back of the pouch and tweaked to my liking!  I will usually double up the recipe, but below is for one pouch.

Simple Salmon Cakes

1 6 oz pouch skinless, boneless  wild caught Pink Salmon
1/4 cup finely chopped green onions
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon garlic powder
Dash of cayenne pepper
1/4 cup finely chopped red bell pepper
1 medium egg, beaten (or 2 egg whites)
1/4 cup seasoned breadcrumbs (or more if mixture is not firm enough)
1/4 teaspoon Old Bay seasoning

Combine all ingredients in a bowl and mix lightly to combine well.  Form mixture into 4 balls and flatten slightly.  Heat a  skillet or flat grill pan and spray with Pam or lightly butter.  Cook about 3-4 minutes per side or until golden brown.  Only turn one time to avoid crumbling the cake. 

Serve with a citrus salsa, a roasted red pepper sauce or as above with a mix of sour cream and wasabi sauce.

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