Ready in 20 minutes and healthy, these salmon cakes are a dream on those busy days when you have to get dinner on the table quickly. They are also a great way to introduce your kids to seafood as they are reminiscent of burgers (you can even serve them on buns to sweeten the deal).
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Pan-Browned Salmon Cakes
Prep Time: 10 minutes, Cook Time: 10 Minutes, Makes 4 servings of 2 cakes each.
15 oz. canned salmon, drained
2 eggs, beaten
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard (use wheat/gluten-free, if needed)
1/4 cup bread crumbs or panko (use wheat/gluten-free, if needed)
4 scallions, dark and light green parts, thinly sliced (1/2 cup)
3 Tbsp. canola or vegetable oil
1 lemon, cut into wedges, for serving
In a medium mixing bowl, using a fork, mix and mash all the ingredients except the oil and lemon until thoroughly combined.
In a large preferably nonstick or cast iron skillet, heat the oil over medium heat. When it is hot, add the salmon mixture in about 1/4 cup increments, pressing each cake in your hands to flatten them to about ½-inch thickness. Cook the cakes without moving them for 3 – 5 minutes per side until they are golden brown. (Lower the heat if the outsides of the cakes are getting too brown before the insides are cooked.)
Serve them immediately with the lemon wedges.
Do Ahead or Delegate: Beat and refrigerate the egg, slice the scallions, prepare the salmon cake mixture, shape it into patties and refrigerate.
Scramble Flavor Booster: Add ¼ tsp. of lemon zest and freshly ground pepper to the salmon cake mixture.
Tip: Outdated thinking about eggs caused many people to avoid them (or just the yolks) due to concerns about their cholesterol content. Eggs are loaded with proteins, antioxidants and nutrients important for good health. Additionally, new Yale University research has concluded that eggs can be a great addition to a heart-healthy diet without any detrimental effects on cholesterol — and it’s best to eat both the yolks and the whites for optimal nutrition.
Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 22g, 34%; Saturated Fat: 3g, 15.5%; Cholesterol: 160mg, 53.5%; Sodium: 623mg, 26%; Total Carbohydrate: 7g, 2.5%; Dietary Fiber: 2g, 5%; Sugar: 1g; Protein: 23g
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