With the recent storm here in the northeast, many of us are sorting through our pantries for sustenance. If you find a can of salmon, give this recipe a try (but you might have to wait until your power comes back on). Canned salmon is an easy swap for tuna fish and it’s a deliciously convenient way to add omega-3 fatty acids, protein and even calcium to your diet. Although I served these savory cakes for dinner, they are just at home on a breakfast plate. I recommend buying canned wild sockeye salmon but I had pink salmon on my shelf so that’s what I used in this recipe. Recipe originally from Ellie Krieger.
Salmon Cakes with Creamy Ginger-Sesame Dressing
1/2 cup whole-wheat bread crumbs
2 (15-ounce) cans salmon, drained
4 eggs, lightly beaten
4 scallions, chopped
1/2 cup canned water chestnuts, chopped
1/4 cup fresh cilantro, minced
1/2 teaspoon ground black pepper
2 tablespoons olive, divided
1/2 cup low or fat-free Greek style yogurt
2 tablespoons mayonnaise
1-2 tablespoons freshly grated ginger
2 scallions, chopped (reserving a small amount for garnish)
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce (tamari)
In a large bowl, flake apart salmon with a fork. Add the eggs and mix well. Add scallions, water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape into 12 patties. In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add 6 patties and cook for 5 minutes per side. Transfer to platter and over with foil to keep warm. Add the remaining tablespoon of oil and cook the other 6 patties.
While salmon patties are cooking, in a medium bowl, whisk together the ingredients for the ginger-sesame dressing. Top each patty with dressing and garnish with scallions.
Nutrition Note: The bones in canned salmon are soft and edible. They are a source of calcium providing 20% of your daily value (200 mg) in a 4 ounce serving.
Recipe originally from Ellie Krieger, RDN