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20
Apr
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Canned Salmon?No need to fear! |
I’ll admit, I have never used canned salmon before, and I was a little weary. But I felt like trying salmon cakes, and apparantly this is the way to go. I wanted a southwestern flavor, so I took a basic recipe and modified it by adding cilantro, lime juice, and southwest seasoning. They were pretty good – a little smaller than I would have liked, but hey, I was trying to stick within my calories. They were a little tricky to cook, and if I made them again I would definitely use a nonstick pan. My mistake! I served these with pineapple smashed sweet potatoes – a big hit with my FI. Had this for lunch the next day too!
3 (6-ounce) cans skinless, boneless pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup sliced green onions
1/4 chopped cilantro
1 tbsp southwest seasoning
1/4 cup light mayonnaise
2 tablespoons dry breadcrumbs
2 teaspoon Cajun seasoning blend
2 teaspoons lime juice
1/4 cup dry breadcrumbs
To prepare cakes, combine salmon and all ingredients except for 1/2 cup breadcrumbs in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/4 cup breadcrumbs. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Makes 8 patties.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Joelen — April 22, 2007 @ 5:37 am
I haven’t ever tried cooking with canned salmon, but given your recipe, I dont feel as hesistant! Thanks for posting this!
Joelen — April 5, 2011 @ 1:17 am
I haven't ever tried cooking with canned salmon, but given your recipe, I dont feel as hesistant! Thanks for posting this!