easy salmon cakes
Easy Salmon Cakes
These healthy salmon cakes are a delicious way to boost your intake of omega-3s. It is also a great way to use convenient canned (or leftover) salmon.
Ingredients:
- 2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
- 1/2 cup finely chopped onion
- 3 tablespoons finely diced celery
- 2 tablespoons chopped fresh parsley
- 2 (6-ounce) cans unsalted boneless, skinless salmon, drained
- 1 large egg, lightly beaten
- 1 1/2 teaspoons dijon mustard
- 1/2 cup panko breadcrumbs, preferably whole-wheat
- 1/2 teaspoon ground pepper
- 1 lemon, cut into wedges for serving (optional)
- creamy dill sauce for serving (optional)
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Directions:
- Heat 2 teaspoons 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 heat and transfer to a small bowl; wipe out the pan.
- Place salmon in a medium bowl; flake apart with a fork. Add egg and mustard; mix well. Add the onion mixture, panko and pepper; mix well. Shape the mixture into 8 patties, about 1/4 cup each and 3 inches in diameter.
- Heat 1 tablespoon oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over and cook until cooked through and golden brown on the other side, 2 to 3 minutes more. Transfer to a plate and cover to keep warm. Repeat with the remaining 1 tablespoon oil and 4 patties, adjusting to medium-low heat if needed to prevent burning.
- Serve the salmon cakes with dill sauce and lemon wedges, if desired.
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