Monday, January 24, 2011

Salmon Cakes

Salmon is a great heart-healthy fish, rich in omega 3 fatty acids and many other nutrients. While some do not care for the strong flavor, I find that it is tempered some when prepared in a loaf or made into cakes. Be sure you are using wild salmon, since it has been shown that farmed salmon does not contain the omega 3's and actually may rob our bodies of omega 3 fatty acids.


1 (14.75 oz.) can salmon, drained and deboned (or use equivalent amount of meat already prepared in the pouches)
1 egg slightly beaten (or may substitute egg white)
1/2 cup chopped onion- white or green
1/2 cup finely chopped green or red bell pepper
1/2 + 1/2 cup bread crumbs (I like to use the Italian seasoned crumbs)
1 Tbsp lemon juice
1 tsp grated lemon peel (optional)
1/4 cup mayonnaise (optional)
1/2 tsp rosemary, crushed
1/2 tsp garlic powder
1/8 tsp pepper
1/4 tsp seasoned salt

Combine meat with egg, 1/2 cup bread crumbs and the remaining ingredients. Form into 4-6 balls. Then roll in remaining bread crumbs and flatten into cakes about 1/2 inch thick. Pan-fry in 3-4 Tbsp butter or oil over medium heat for about 3-4 minutes per side or until golden brown.  

Options: serve on toasted whole grain bread or hamburger buns with lettuce, tomato, cheese, pickles or other desired condiments, or you may serve with a rice pilaf or other seasoned rice or noodles, or over top of a salad.

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