The Monterey Bay Aquarium Seafood Watch says that wild Alaskan salmon is a “best choice” (meaning it is abundant, well-managed, and caught in environmentally friendly ways). The Dietary Guidelines for Americans recommend eating more fish rich in omega 3 fatty acids. These delicious salmon cakes are a wonderful way to reap the benefits of healthy eating while supporting the environment. And they freeze beautifully so you can keep some on hand for a quick and easy meal!
Makes 6 Servings
- 15 ounce can Alaskan salmon, drained and finely flaked- it is OK to mash the bones (they provide calcium) or you can pick them out
- 3/4 cup dried bread crumbs, divided
- 2/3 cup shredded reduced-fat Cheddar cheese
- 2/3 cup frozen corn kernels, thawed
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1/4 teaspoon reduced-sodium Old Bay Seasoning (optional)
- 1 tablespoon canola oil
- Combine the salmon, 1/2 cup bread crumbs, cheese, corn, mayonnaise, egg, mustard, and Old Bay Seasoning (if using) in a bowl and mix until well combined.
- Shape the mixture into 6 patties and coat with the remaining 1/4 cup bread crumbs.
- Heat half the oil in a large nonstick skillet over medium-high heat. Cook the patties until the bottoms are golden brown, 5 minutes. Flip the patties, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes.
Source: adapted from a recipe in “No Whine With Dinner,” a wonderful cookbook by Janice Newell Bissex and Liz Weiss. You can find more of their recipes at http://mealmakeovermoms.com/ .