Sara Snow, a leading figure in the world of green and natural living, shows us how to make healthy salmon cakes with ingredients you probably have in your kitchen right now.
Some nights fresh-from-the-pantry is as good as it gets but with this recipe, that is pretty good!
20 ounce can skinless, boneless salmon
1 egg – beaten
1/3 cup whole week breadcrumbs
2 tablespoons seed mustard
2 tablespoons mayonnaise
1 ½ tablespoons shallot – finely chopped
2 teaspoons capers
Preheat oven to 400 degrees
Drain the canned salmon and flake it into a bowl.
Stir in the rest of the ingredients, using your hands to make sure it is uniformly combined. Form it into 8 patties and let them rest on a plate for just a few minutes before cooking.
Using a large oven-safe pan coated with olive oil, cook the patties for about 4 minutes per side or until lightly browned. Transfer the pan with the 8 salmon patties into the oven and bake them for 10-12 minutes, until they are firm and hot.
Serve with a lemon wedge alongside mixed greens or on a bed of rice.