What could be more fun than making a gourmet meal from a can of salmon? Cooking from your pantry is not only time-saving when you’re in a rush, but economical as well.
Most of the ingredients will be found in a well-stocked pantry .(See Gourmet Cooking from Your Pantry, Click Here.) In a pinch, you can make substitutions for the fresh ingredients, making this a truly food-storage meal.
I freeze the crusts from a loaf of bread. When bread crumbs are needed, all I do is remove the number of bread crusts I need from the freezer, defrost and pop them in the blender. Give them a whirl and presto, instant bread crumbs. Not only is this economical, but a healthier choice than bread crumbs with added preservatives.
I found this Salmon Cake recipe in USA Weekend magazine. Of course, I tweaked it just a bit, to bring up the nutrition factor. When I made this for my husband, he liked it so much that he said he could eat it every week!
Makes 12 patties
6 slices whole wheat bread (or 2 cups prepared breadcrumbs)
2 5-ounce cans wild Alaskan salmon, drained and bones picked out (Bear & Wolf is available at Costco and is bone and skin free.)
1/2 cup drained and chopped water chestnuts
1 tablespoon Kirkland Organic No-salt seasoning from Costco (or 1/4 cup chopped cilantro or parsley, 1/2 teaspoon garlic and onion powder and 1/2 teaspoon ground black pepper)
1 tablespoon coconut oil
1. Process the bread in a food processor, until you have fine breadcrumbs.
2. In a large bowl, flake apart the salmon with a fork.
3. Add the eggs and mix well.
4. Finely chop 4 of the five scallion and add to the bowl.
5. Add the chopped water chestnuts, cilantro, pepper and bread crumbs. Mix well. Shape into 12 patties.
6. Heat half the coconut oil in a large skillet over medium heat. Cook half the patties for approximately 5 minutes per side. Remove and cover. Add the remaining half of oil to the pan and fry the remaining patties.
7. Serve with Ginger sauce on the side. Garnish with the remaining chopped scallion.
1/2 cup Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly peeled and grated ginger
1 teaspoon heated sesame oil
1 teaspoon Bragg Liquid Aminos
1. Mix the Greek yogurt and mayonnaise in a small bowl.
2. Add the ginger, sesame oil and amino acids and whisk until smooth.
3. Serve on the side with the salmon cakes.
For a change or perhaps you don’t have any yogurt in the refrigerator for a topping, use a canned tapenade or make your own. Chose either olives, artichokes hearts or red bell peppers as your feature. Mix about 1 cup drained olives, artichoke hearts or red bell peppers with 2 tablespoons olive oil, 1 tablespoon lemon juice, finely minced garlic clove and perhaps a teaspoon of capers. Serve on top of the Salmon Cakes.
One more idea: I made Salmon Cakes and topped them with Skotidakis Dill & Cucumber Greek Yogurt Dip (purchased at Costco). They were marvelous!
CLICK HEREfor ordering information for Baby Bites: Transforming a Picky Eater into a Healthy Eater and The Forest Feast: Baby Bites Mealtime Adventures.