Last week I found a sale on wild-caught canned salmon–and I used my first can to make salmon cakes. I bought the limit of 6 cans; we don’t get enough Omega-3!
I used to try to get my healthy oils by taking fish oil supplements–but now I am a pretty strong believer in getting your nutrients directly from foods. Over the years, I have seen many reversals on supplement recommendations –typically with the study expressing surprise that the food works but the pill doesn’t! I now automatically look for a natural source (except for vitamin D, since the I am sooo not exposing any more skin than needed in our Wisconsin winters.)
Fatty fish consumption (as long as it isn’t deep fried) is lauded for its benefits in reducing heart disease, and may help reduce the incidence of dementia. Experts recommend eating a 3-4 ounce serving twice a week. Fatty fish include salmon, tuna, herring, and sardines among others.
Now typically salmon cakes are made with fresh salmon, but with six cans in my pantry, I figured, “nothing ventured, …” The salmon gets mashed up, anyway, so why not use the more economical canned salmon and leave the fresh for other dishes? With lots of CSA peppers in the freezer, along with onion and celery root, I was good to go.
And the verdict? Unanimous thumbs up, though my youngest requested the addition of a sauce. Next time…
- 1 can salmon, skin removed
- 2 tablespoons butter
- 3/4 cup onion, diced (1 small onion)
- 1 1/2 cups celery or celery root, diced (4 stalks)
- 1/2 cup red bell pepper, diced (1 small pepper)
- 1/2 cup yellow bell pepper, diced (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley (or 1T dried)
- 1 tablespoon capers, drained
- 1/4 teaspoon Tabasco, or equivalent
- 1/2 teaspoon Worcestershire sauce
- 1/2 t dry mustard
- 1/2 t paprika
- 1 c bread crumbs
- 1/2 cup light mayonnaise
- 2 teaspoons Dijon mustard
- 2 eggs, lightly beaten
- 1/4 c good olive oil for frying (approx)
- Melt butter and sautee the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, and seasoning over medium heat. Cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature (I popped the pan in the freezer to speed this.).
- Combine cooled vegetable mixture, salmon, bread crumbs, mayonnaise, mustard, and eggs and mix well. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 170 degree F oven and serve hot.
- Tricolor Potatoes Anna
- Thai Green Noodles (with Swiss Chard–shhh)