Quick & Easy Salmon Cakes

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
makes 8

Veggie Saute:
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

Salmon Cake:
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.

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