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Corny Salmon Cakes

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

Ingredients

  • 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

Instructions

  1. 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.
  2. Shape the mixture into 6 patties and coat with the remaining 1/4 cup bread crumbs.
  3. 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.

Recipe Notes

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/ .