Thursday, November 15, 2012

Salmon Cakes

Salmon Cakes

We've had a can of salmon in the pantry for almost a year, so I had an itch to come up with a way to use it.  These turned out well, and are relatively simple, inexpensive, and nutritious.  I made a few dipping sauces to go with them, but wasn't really happy with any of them and ended up using Sriarcha, feel free to accompany these patties with ketchup, tarter sauce, cocktail sauce, or teryaki.

-1 (15 oz) can salmon, bones and skin removed
-2 slices whole wheat sandwich bread, toasted and chopped into crumbs
-1 egg, beaten
-1 stalk celery, finely chopped
-3 scallions, finely chopped
-1 tsp dried dill
-1/2 tsp old bay
-1 tsp hot sauce
-1/2 tsp salt
-1/2 tsp pepper
-1 tsp dijon mustard
-1 tsp lemon juice
-1 Tbsp olive oil

Combine all ingredients, except olive oil, in medium bowl.  Mix well with a fork, breaking up and mashing salmon into small bits.  Refrigerate mixture for at least a half an hour.  Form mixture into 6 patties.  Heat oil over medium in a skillet.  Add patties, cook 3-4 minutes, flip, cook an additional 3-4 minutes and serve.

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