Salmon Cakes

I eat salmon at least twice a week because it’s high in omega 3 fatty acids. This week I decided to switch it up a little bit because I was tired of making it the traditional way. Using leftover salmon from earlier in the week, I decided to make Salmon Cakes. I love Salmon Cakes because they are so quick and easy to make. My local Whole Foods makes some delicious salmon patties that are served on their hot bar. Inspired by their recipe I decided to make my own. This healthy recipe is also kid and man-approved. What’s your favorite quick and easy weeknight dinner dish?

Salmon Cakes

 

SalmonCakes2

Salmon Cakes

Ingredients

2 lbs of Wild Salmon, Cooked (with skin removed) or 2 cans of wild salmon

1 shallot finely chopped

2 cloves garlic, minced

2 tablespoon fresh parsley, chopped

2 tablespoon fresh dill, chopped

sea salt

pepper

1 lemon, juiced and zested

1 egg

1 tablespoon Greek yogurt

2 tablespoons Dijon mustard

1 bell pepper, diced in small pieces

1/2 cup of Simply Potatoes hash browns

 1/2 teaspoon old bay seasoning

1/2 cup bread crumbs

2 tablespoons olive oil

non-stick spray

Instructions

Pre-heat oven to 400 degrees. 

Line a cookie sheet with foil and coat with non-stick spray. 

In your food processor or blender, add salmon, shallot, garlic, dill, parsley, lemon juice,lemon zest, salt and pepper. Pulse slowly four times. 

In a large bowl, mix together egg, yogurt, mustard, and olive oil. Add salmon mixture and remaining ingredients. Stir together until all ingredients are combined. 

Using a medium ice cream scooper, scoop patties onto cookie sheet. 

Bake in the oven for 30 minutes or until brown. Flip patties halfway through. 

 

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