Salmon cakes are easy to make and make a great light dinner, appetizer for entertaining, or wrapped in a tortilla with veggies for a pack-lunch. I found this recipe on Eating Well, a site I go to quite often in search of new healthy recipes. Restaurants will usually serve this dish breaded and deep fried driving up the calorie, fat, and sodium content. By making it at home, you can make a healthier version and control what you put in it and how you make it.
- 3 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley (garnish)
- 15 ounces canned salmon, drained, or 1½ cups cooked salmon
- 1 large egg, lightly beaten
- 1½ teaspoons Dijon mustard
- 1¾ cups fresh whole-wheat breadcrumbs
- ½ teaspoon freshly ground pepper
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1½ teaspoons of 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 patties, about 2½ inches wide.
4. Heat remaining 1½ teaspoons of oil in the pan over medium heat. Add patties and cook until the undersides are golden brown, about 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet.