This recipe is a great example for anti-fish converts. Salmon cakes are a great dish for lunch or light dinner. The Dijon mustard and scallions add flavor that masks a little of that fishy taste. Sauteing the patties in olive oil helps to give them a more familiar, hamburger type look and texture that almost makes you forget that you are eating fish. Isn’t everything better sauteed in olive oil? Give these salmon cakes a try when you want to get the benefits of eating healthy fish, but need a little push in getting over fish phobia.
Salmon Cakes (Based on Real Simple magazine recipe)
1 pound skinless salmon fillets (check to make sure all bones are removed)
2 ½ teaspoons Dijon mustard
½ cup panko or breadcrumbs
2 scallions
Olive oil
In a food processor, pulse salmon and scallions. Mix in Dijon and panko. Form four patties (I actually got four and a smaller fifth) and saute in olive oil, about three minutes on first side, two minutes on second side or until cakes are opaque. These cakes would be great served on a bed of mixed greens or arugula (I was fresh out when I made these). They would also be a good appetizer served with a dipping sauce of a little mayo, plain yogurt, lemon juice and capers.
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