Salmon Cakes are classic- a truly simple meal for the week day or weekend alike. This recipe from Canadian Living is my go-to recipe that never fails. And, it's a good way to use leftover potatoes or barbequed salmon from the day before.
Salmon cakes are an excellent way to get your daily dose of Omega-3 fatty acids. Omega-3s are essential for brain growth and development and helps keep the heart healthy. It's also good for lowering cholesterol and blood pressure levels. Interestingly, the body doesn't produce Omega-3s on its own, so you need to get it from the foods you eat, such as salmon. Other foods high in Omega-3s include halibut, sardines, albacore, trout, herring, walnut, flaxseed oil, and canola oil, leafy greens and nuts. Some food manufactures have begun adding them to products such as orange juice and yogert.
For more information these mighty fatty acids, I recommend Bon Appetit recent article More Good News About Omega-3s.
Turn these salmon cakes into a fabulous summer dinner by serving with corn on the cob and a green salad or with grilled veggies and rice. They also make a modern ploughman's' lunch served with cold cut meat, bread, cheese and pickles.
Crusty Salmon Cakes (serves 4)
2 large potatoes
3 green onions
1/4 c. chopped cilantro or parsley
1 tablespoon Dijon mustard
1/4 teaspoon lemon rind
1/4 teaspoon hot sauce
1 egg, beaten
2 cans (each 7.5 oz/213 grams) boneless salmon, drained
2 tablespoons olive or grape seed oil
Peel and cut potatoes in quarters, and boil until tender. Drain and mash.
In a large bowl, mix together the mashed potatoes, green onions, cilantro, mustard, lemon rind, hot sauce, salt and pepper. Gently fold in the beaten egg and then the drained salmon. Let cool in the refrigerator for 5 minutes. Using a wooden spoon or your hands, shape into patties
In a large skillet, medium high heat, heat the oil. When the skillet is hot, fry 4-5 patties at a time- for about 5 minutes per side or until golden. Repeat with the remaining patties, adding oil to the pan when necessary.
Serving these salmon cakes with a little sauce or dip on the side or drizzled on top really goes a long way. Here are some suggestions:
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon minced chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon oregano
Combine all ingredients and mix well. Serve or chill.
Cucumber Dill Sauce
1 cup shredded cucumber, no peel or seeds
1/2 cup sour cream or yogurt
1/4 cup mayonnaise
1 tablespoon minced parsley
1 tablespoon dill weed
salt and pepper to taste
Combine sauce ingredients and chill or serve
¼ cup plain, nonfat yogurt
2 tsp Dijon mustard
1 tsp minced garlic
Whisk together ingredients and chill or serve