Everyone needs to have one or two go-to recipes at the ready for when those crazy evenings create havoc at dinner time.
One of my favorites is a pretty humble creation. It is chock full of fresh vegetables and salmon, and it is something that I can feel good about serving my family even if I am pressed for time. Best part is that dinner is on the table in under thirty minutes. The name says it all: Quick & Easy Salmon Cakes.
One item that I always keep in my pantry is canned boneless, skinless pink salmon. It is quite versatile and serves as the base for these salmon cakes. Now I know that canned salmon really doesn’t have much appeal on its own, but when married with a flavorful and colorful array of fresh veggies, some special seasoning, and a crispy coating, you have something totally delicious!
One word of warning about canned salmon. Select a variety that is clearly labeled skin & bone free. There are many different brands that include these in their canned salmon. Costco sells a great pink salmon that is completely skin and bone free and comes in a six pack.
Quick & Easy Salmon Cakes
1 cup diced yellow onion
1 cup shredded carrot
1/2 cup diced red bell pepper
1/2 cup thinly sliced celery ribs
1 clove finely minced garlic
2 tablespoons olive oil
2 cups finely chopped kale leaves
4 tablespoons mayonnaise
1 egg beaten
1/3 cup Italian seasoned breadcrumbs
2 tablespoons Healthy Solutions Spice Blends Salmon and Dill
1/2 teaspoon sea salt
3 – 6 oz. cans Boneless & Skinless Pink Salmon, drained
1/2 cup Italian Seasoned Breadcrumbs
1/4 cup avocado oil
Place the diced onion, carrots, pepper, celery, and olive oil into a skillet. Saute the vegetables for 7-8 minutes, being sure to stir frequently. Add in the kale and garlic and cook for an additional 2 minutes. Place the sauteed vegetables into a large bowl.
Add in the mayonnaise, egg, 1/3 cup Italian breadcrumbs, Salmon & Dill spice mix, and salt. Stir together to combine.
Drain the salmon well. Flake with a fork. Stir everything together to combine.
Place the avocado oil into a large skillet.
Place the remaining 1/2 cup of Italian breadcrumbs into a small bowl.
Measure out 1/2 cup of the salmon & vegetable mixture. Shape the mixture into a round, slightly flattened patty that fits into the palm of your hand. Roll all sides of the patty in breadcrumbs and place into the skillet. Cook over medium heat for 5-6 minutes per side or until golden brown.