Thursday, December 1, 2011

Salmon Cakes

Trying to think of a healthy meal that is super easy to make, has a ton of flavour and can contain whatever ingredients you want? Well, it’s your lucky day! You’ve come to the right place. Salmon cakes are something I’ve been making since I was at university. They are extremely easy to make and will truly impress anyone! (or so my friends have lead me to believe….)  I’ve been known to serve them with a lemony parsley mayo but last night decided to keep it light and served it with a fresh squeeze of lemon juice. 

What I love about Salmon cakes is that you can substitute any ingredients you want and it completely changes the flavour. The main ingredients you always need are: canned salmon, eggs, breadcrumbs… and the rest is up to you! I usually like to add garlic, a fresh herb of some sort, sautéed red pepper and onion, lemon juice….and really anything else I think will intensify the flavour. Try it, and I promise you won’t be disappointed.

 Wednesday Night Salmon Cakes
Aka the version I made on Wednesday night

2 cans of salmon (discard the liquid)
1-2 eggs
Mixture of Panko and Breadcrumbs (enough to keep the salmon together)
Finely chopped roasted red pepper
Finely chopped red pepper and onion
3 sprigs of Thyme
Chopped Chives
Juice of 1 lemon
Salt and Pepper

Sautee the red pepper and onion with the thyme until softened
Mix all ingredients in a large bowl and form desired sized salmon patties
Heat olive oil in a frying pan on medium heat and fry patties in batches (about 4-5 minutes a side)
Serve with a lemon wedge or a side of lemon mayo (lemon juice and mayo mixed together!)
Talk about EEEEE-zeyyy.

Finely chopped Roasted Red Peppers

Sautee Onions and Peppers with Thyme until soft

Mix all your ingredients together and form into patties

Fry them over medium heat, 4-5 minutes a side

I served mine with a fresh squeeze of lemon juice and a light salad, but anything goes!

1 comment:

  1. These are my favourite! I remember when you made them for me in university. Sooo good.
    - GQ