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Simple Salmon Cakes using Canned salmon

January 31, 2018

Simple Salmon Cakes using Canned salmon

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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