Skip to main content

Salmon Cakes



Sometimes it is hard for me to like fish. I was never a fish fan growing up and there are still many fish that I just can’t make myself like. That fishy smell and taste, and that worry that a fish bone might end up in my throat just kind of makes me nervous. Ok, I realize I am probably not turning you non-fish lovers onto fish with this description. But let me give you a few reasons that might make you open your mind just slightly to giving fish a small place in your diet. The oils in fish, especially the ones in salmon, are terrific for your body. Not only are they heart healthy, but they help make your skin, nails and hair more radiant – couldn’t we all use a little more shine to our hair and nails? That benefit alone forces me to set aside my prejudice and find recipes that make eating fish a more tasty and appealing option.

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Letters to Bunny

Wow.  I didn't think I would ever be writing these letters, but I am so happy I am!  When I was pregnant with your big brother, we called him Pumpkin when he was in my belly and now I have started calling you Bunny, so that is why I call these, Letters to Bunny.  I didn't think I'd be writing these letters because it took almost 5 very long years to have you!  Now that you are here, I'm still in disbelief, but so happy I get to be a mom all over again!  Thank God! Being a mom is something I wanted to be my whole life.  When we had your big brother, Nate, it was the happiest time!  I knew right away that I wanted to have another baby.  Unfortunately, it wasn't so easy for me to get pregnant.  I didn't understand why.  We did lots of things to try to have a baby.  I went to many doctors, took many tests and x-rays, and after awhile of doing all these things, I kind of lost hope that I would ever be able to have another baby...
Post a Comment
Read more

Horseradish Encrusted Salmon

I know I've been touting easy, fast meals lately, but this one really takes the cake in simplicity and taste.  Joe took one bite and said, "this tastes like something I would get at a restaurant."  As I've mentioned, the only other adjective I've ever gotten from him on a meal before was "good."  This was a revelation.  Besides being all of the above, this is a healthy, low fat meal.  Definitely something you should be making soon! Horseradish Encrusted Salmon (based on Real Simple recipe) 4  6-ounce pieces skinless salmon fillet kosher salt and black pepper 1/4  cup  bread crumbs (I used Italian seasoned breadcrumbs) 1  tablespoon prepared horseradish 1  tablespoon olive oil Heat oven to 400º F. Season the salmon with salt and pepper and place on a rimmed baking sheet lined with tin foil for easy clean up. In a small bowl, combine the bread crumbs, horseradish and oil. Top the salmon wit...
1 comment
Read more

Italian Cream Soda

It's too darn hot to cook.  That doesn't mean though that you can't make something great from your kitchen.  This isn't really much of a recipe but I'm addicted to these right now.  I had one at a great Italian restaurant recently and I couldn't see why I wouldn't be able to make this at home.  Italian cream sodas can be made with any flavored syrup.  My favorite is raspberry.  The cream with the raspberry flavor is an unbeatable combination.  If you wanted to make this a little lighter, you can make an Italian Soda by simply omitting the cream.  This is a perfect summer drink.  Refreshing, uncomplicated and simple to whip up - no cooking required! Fill a glass with ice.  Pour about a half an inch of syrup into the bottom of the dish.  Use any flavor of Torani syrup you wish.  (These can be found at most markets by coffees or teas.)  Fill the glass with club soda and add a splash of cream (or half and hal...
Post a Comment
Read more