salmon cakes 2.0

{image credit: Oceanlight}

Canned fish is cheaper than fresh. Baking is easier than pan-frying. Short ingredient list is better than long. So altogether, we have here . . . a better salmon cake.

Skipping the coconut flour makes these moister. (Ugh, I do hate that word.) And no need for breadcrumbs as a replacement; since now you are not trying to flip them in hot oil, and are instead baking them in the dry heat of an oven, you don't need that stick-together factor quite as much.

Lots of flavor and little work. Woo! Recommended sides? Fresh green beans, and a potato salad such as this one.

Regarding the photo . . . I know, poor salmon. But smart bear.

Do you have any other suggestions for how to use canned salmon? It's the cheapest way to eat wild fish but not the most glamorous.

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Baked Salmon Cakes
(by this time I think I can claim this recipe as my own)

1 1/2 tablespoons butter or olive oil
1/3 cup minced onion
1/4 cup minced bell pepper
1 14.5-oz can wild-caught salmon drained*
1 5-oz can albacore tuna, drained
1 to 2 large eggs
3/4 teaspoon salt
1 tablespoon minced fresh herbs (parsley and basil are good)
a few grinds of fresh black pepper

1) Preheat oven to 450 degrees. Line a large baking sheet with parchment paper, or grease lightly with olive oil.
2) In small skillet, melt butter over medium heat. Add onion and bell pepper; saute for 1 minute, then reduce heat to low, cover, and cook for 10 minutes or until onion is translucent.
3) Put fish into mixing bowl and break it up with a fork. Add cooked vegetables, the egg (or two if the mixture seems really dry), salt, and seasonings. Stir well.
4) Shape into eight cakes, approximately 3/4 inches thick, and place on prepared sheet. Bake 5 minutes, flip, and bake 5-10 minutes more. Serve with wedges of fresh lemon and/or tzatziki.

*Mackerel is also tasty, but not quite as pretty. Think brown rather than pink.

Linked to Simple Lives Thursday.