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One of my favorite Friday night meals growing up was when my mom made salmon cakes. Wild salmon is a great source of the omega-3 fatty acids that boost brain power and help to control chronic inflammation. This simple recipe can be easily made with canned salmon or left over cooked salmon. Many people may not realize that canned Alaskan salmon is an inexpensive and excellent source of wild salmon. This recipe will make a moist satisfying salmon burger. Sprouted grain bread crumbs can be made from sprouted grain toast using a food processor.
12 ounces leftover cooked fresh salmon, or 1 can (14.75 ounces) Alaskan salmon, rinsed
1 tablespoon Dijon-style mustard
1/2 cup whole sprouted grain bread crumbs or ground flax seed
1 egg
1 teaspoon lemon juice
1/4 cup onion finely chopped 1/4 cup carrot grated 1/4 cup celery finely chopped
1 teaspoon (combined) salt and freshly ground pepper (less salt needed if using canned salmon)
1 tablespoon pressed or finely minced garlic
1/2 cup (approximately) whole sesame or flax seeds
Olive oil for cooking
- Saute garlic in 2 tablespoons olive oil for several minutes over medium heat. Add onions and saute until translucent. Add carrots and celery and cook until they are slightly soft.
- Combine all ingredients except whole sesame or flax seeds in a mixing bowl. Use a large spoon and mix until just combined. Form into bite-size or slightly larger patties.
- Place flax or sesame seeds on a small plate. Roll patties in the seeds, covering both sides.
- Heat a skillet with a small amount of olive oil.
- Saute patties until lightly browned on both sides and cakes are cooked through (about 2 minutes per side or so depending on the size of the cakes).
Serving suggestions:
- Serve over fresh greens topped with Annie”s Organic Green Goddess dressing or a tahini dressing. Go to the April 15, 2011 post for our Best Greens Ever recipe. Here’s the link:
