Canned salmon is a great way to get in your weekly dose of fatty fish without breaking your budget. Bonus: Canned salmon is an awesome pantry staple. This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!
2 tablespoons butter
1 small red onion, diced
4 stalks celery, diced
1 red bell pepper, seeded and diced
2 (14-ounce) cans salmon, drained
1/4 cup minced fresh parsley
2 tablespoons capers
1 teaspoon Worcestershire sauce
1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
1 tablespoon Dijon mustard
2 large eggs
1 cup whole wheat panko bread crumbs
2 tablespoons olive oil
Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.
Serve these with fresh lemon wedges!
Nutrition Per Serving: 317 calories, 16.9 g fat, 13.1 g carbs, 27.1 g protein
From Chia, Quinoa, Kale, Oh My! by Cassie Johnston, Countryman Press 2014.
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