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Healthy and easy salmon cakes
Healthy and easy salmon cakes
Healthy and easy salmon cakes
Cook Time
Healthy and easy salmon cakes
- 1 1/2 pounds wild caught salmon, diced into small chunks
- 1 cup plus 3 tablespoons,seperated panko bread crumbs, whole wheat ,if possible
- 3 tablespoons fresh parsley, rough chop
- 2 tablespoons vegan mayonnaise, or regular
- 1 whole lemon, cleaned, zested and squeezed with juice retained
- 5 cloves garlic, rough chop
- 1 medium shallot, peeled and rough chopped
- 1 tablespoon miso, light, dark or red
- 1 or 2 dashes tabasco sauce
- 1 tablespoon olive oil
Healthy and easy salmon cakes
- In a the food processor combine 3 tablespoons of whole wheat panko, fresh chopped parsley, lemon juice, scallions, shallot, mustard, miso and a few dash of the tabasco. Pulse together for about 8 pulses and pour the mix into a large bowl.
- Then take one-third of the diced salmon and place it into the food processor. Give it a good 10 second whirl. It should be a nice paste. Remove the salmon paste from the processor and add it to the bowl along with the panko, parsley, mayo, lemon juice, and so on. This is whats going to hold the patty together nicely with a small amount of bread crumbs and no egg. Think of it as "food glue"!
- You are going to take one third of the chopped salmon and pulse for maybe 3 or 4 pulses. You want it to stay in bigger chunks. If you freeze your salmon for about an hour before using it, the entire chopping and food processor steps go much easier. I will write more about that in the text. Finish the last third of salmon in the processor, adding everything to your bowl of salmon paste, salmon chunks, and seasonings. Mix all the ingredients together until just combined; don't overmix.
- Take the remaining whole wheat panko crumbs and place a tablespoon of them on a dish. Grab a 3 inch across biscuit cutter and place it over the dish with your mix to form your patties. Add a few heaping tablepoons of bread crumbs, sprinkle it in, and pat it down. You then can add the salmon cake to a medium high heat frying pan with a teaspoon of olive oil per patty. Cook the patty for 4 minutes per side or, place the ones you want to cook later in the refrigerator for up to 12 hours. For the patties you want to store, place on a wax paper covered cookie sheet and freeze.
- If you are cooking frozen patties they take a bit longer. I cook them on medium heat with a small amount of olive oil for 6 minutes on one side and 4 minutes on the other.
Healthy and easy salmon cakes
If you have been reading my blog then you know I love real food! I am passionate about feeding my family food that will keep them healthy and happy. I know that fish is very good for us but my husband is not a big fan. So my job is to find a way to get those healthy omega oils into him somehow! I started by buying some wild caught, pre-packed salmon burgers. They are okay in pinch for time, but I wondered about the quality of the salmon, and the sodium content was astronomical. I love a challenge so that's how these cakes came to be. My husband loves them on my beer bagels and I love feeding him fish that he will eat.
I like to use the best salmon I can find for the recipe and my local fishmonger always comes through for me. But I must warn you-- at a price. If you buy wild caught salmon it will be expensive. My recipe makes nine dinners. My husband and I share one patty. This makes the dish figure friendly and a excellent food value. You are getting top of the line fish, fresh wholesome ingredients, and low sodium. I think the people I love are worth every penny.
A quick cooking hint-- freeze your salmon for about an hour before you are going to cut it. It makes it super easy to cut and difficult to overprocess in the food processor. If you don't own a food processor you can make it in a blender, just blending small amounts of the ingredients at a time. Your efforts will be greatly rewarded!
