I cannot believe how long it took me to actually post this recipe. I have been using this recipe since 2010 when I saw it on Ellie Krieger’s show Healthy Appetite on Food Network. I been hooked since then. It’s probably one of the easiest recipes to cook up on a busy weeknight. The cakes are so moist and packed full of flavor. I usually pair it a veggie and a side of just about any starch such as rice, pasta, quinoa, etc. These cakes would also serve well as sliders with a remoulade sauce or avocado aioli. Try this recipe and let me know how you like it! Enjoy.
INGREDIENTS:
3-6oz. Cans of Wild Salmon (drained, skinned and deboned)
6 whole wheat slices of soft sandwich bread
2 large eggs, beaten
5 scallions or 1 small sweet onion, chopped finely
1/4 cup Fresh Parsley, finely chopped
Black Pepper
2 Tbsp Avocado Oil for searing cakes
DIRECTIONS:
Break bread into pieces, and process in a food processor until you get a fine bread crumb, set aside. In a large bowl, flake apart the salmon with a fork until it becomes mashed. Add the eggs and mix well. Finely chop scallions and add to the bowl. Add the chopped parsley, pepper, and the bread crumbs and mix well. Using a retractable ice cream scoop. Shape the mixture into even patties.
In a large nonstick skillet, heat 1 Tbsp of oil over medium heat. Add 6 patties and cook for 3-4 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 Tbsp of oil to the pan, and cook the rest of the salmon cakes. Serve with any side of favorite veggies and starch.
Recipe adapted from Food Network.
