A lot of people shun canned salmon. Canned tuna? Sure…we eat it on a sandwich with mayo, on an open face bun with melty cheese, or in a salad “nicoise” style with olives and potatoes. But canned salmon seems not to be as popular. Well, hopefully I can change your mind with this recipe. I’ve made salmon cakes in the past a la Giada with fresh salmon and a tangy lemon and caper yogurt sauce. And of course…nothing compares to the taste of fresh, perfectly cooked, salmon. But canned salmon is more affordable, so you can get your omega-3 fix without breaking the bank. These are also quite tasty with an incredible dipping sauce so you are not missing out.
Salmon Cakes with Ginger-Sesame-Soy Sauce (Adapted from Ellie Kreiger)
2 15 ounce cans of salmon, drained, skins and bones removed (if this scares you, you can buy it already boneless and skinless)
1 cup panko bread crumbs
2 eggs, lightly beaten
1/4 chopped chopped cilantro
1/2 cup diced water chestnuts
1/2 tsp ground pepper
zest of 1 lemon
Place salmon in a bowl and flake until it’s in small pieces. Add remaining ingredients and mix well.
Shape into 10 cakes and place in the fridge until firm and cold (about 30-60 minutes). Heat pan over medium high heat with a little olive oil and pan fry for about 5 minutes per side.
6 tbsp non fat Greek yougrt
2 tbsp mayo
1 tbsp freshly grated ginger
1 tbsp sesame oil
1 tbsp soy sauce
juice of 1 lemon
Mix all ingredients together and season with salt and pepper to taste.
Served with my favorite kale salad a la Northern Spy…combine chopped kale with 1/2 roasted butternut squash (cubed and roasted), 1/4 cup aged cheddar, 1/4 cup toasted walnuts, lots of lemon juice, salt and pepper, and olive oil. Honestly…a life changing salad to go with these salmon cakes that have hopefully also changed your mind about canned salmon.