26 July 2012

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.


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.

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