As you can tell I love fish. I just feel like it’s nutritional content is so beneficial for adults and children and especially when I’m pregnant I like to get as many omega threes as possible. This recipe for salmon cakes is great and easy to whip up an entire meal from in about an hour. I like to serve it with mashed potatoes and a veggie, usually peas. You know it’s a good recipe when you can get your two-year-old toddler to eat fish! She usually dips it in ranch dressing but hey I’ll take it. Here is a simple recipe you can whip up next time you are searching for a quick, healthy dinner.
- 6 slices whole-wheat bread (alternatively you can use pre-made bread crumbs)
- 2 (15-ounce) cans boneless salmon, drained (I use Gorden’s fisherman, individual pieces of salmon)
- 2 eggs, lightly beaten
- 5 scallions (green onions)
- 1/2 cup finely chopped canned water chestnuts
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons olive oil
- Potatoes for mashing
- Side vegetable of your choice
- Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
- In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
- Chop the remaining 1 scallion. Garnish with scallion.
- I usually serve with ranch dressing
Per serving: Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams