Simple Salmon Cakes using Canned salmon

Posted on January 31, 2018 by Susie Allport | 0 Comments

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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