Easy Salmon Cakes
If you are trying to boost your intake of omega-3s,
try this simple favorite. It is a great way to use convenient canned
(or leftover) salmon. The tangy dill sauce provides a tart balance.
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 each small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 each large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce (recipe follows)
1 each lemon, cut into wedges
Directions
1. Preheat oven to 450œ F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-
high heat. Add onion and celery; cook, stirring, until softened,
about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any
bones and skin. Add egg and mustard; mix well. Add the onion mixture,
breadcrumbs and pepper; mix well. Shape the mixture into 8 patties,
about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat.
Add 4 patties and cook until the undersides are golden, 2 to 3
minutes. Using a wide spatula, turn them over onto the prepared
baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15
to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon
cakes with sauce and lemon wedges.
|
Free Forum Hosting
Important Announcement
First 