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January 31, 2018
Having canned salmon (preferably wild!) in your pantry means that you are never very far from putting a simple dinner or lunch on the table. I've been experimenting with salmon cakes and this one uses cooked quinoa and a tablespoon of mayonnaise (Hellman's canola, of course) as the binder. It's a handy recipe for when you're preparing just one can of salmon. If you're preparing two cans at a time, you can use one egg as the binder and either quinoa; oats or brown rice. For the herbs use fresh or dried dill or parsley or whatever you have on hand, including curry powder.
1 can wild salmon, reserving the liquid in case you need it to moisten the mixture
1 tablespoon minced onion or shallot
1 tablespoon minced green pepper or celery (optional)
1/4 cup cooked quinoa (cooked according to the instructions on the package).
I like the mixed color quinoa but any will do.
1 Tablespoon mayonnaise (Hellman's canola, of course, for the added Omega-3s)
1 Tablespoon fresh or 1 teaspoon dried herbs
Salt and pepper to taste.
Mix ingredients together in a bowl using a fork and adding the reserved liquid if the mixture seems to dry. Salt and pepper to taste.
Shape into 2 patties and let rest for 10 min or so in the fridge -- if you have the time.
Saute until nicely brown on both sides in 1 Tablespoon canola oil or butter.
Serve with a slice of lemon and a salad, adding brown rice or quinoa as the side if desired.
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