Last night I tried a new Food Network recipe. It’s from the new show $10 Dinners. I want us to eat fish more often, and this sounded like an easy way to do it. And a way to get Justin to eat salmon! I’ve never had canned salmon before, but it was pretty good. And the salmon cakes were very good. We both liked them. Rebecca wasn’t too sure, but I bet she’ll like them more if she tries them a few times. Plus she had one of her favorites (cauliflower) on her plate…so the salmon couldn’t compete 🙂 
They were very easy to make. You just have to plan ahead so that you leave time to bake a potato before you make them. I didn’t add the bacon. We’ve had bacon in the quiche we ate a couple times last week, so I wasn’t really in the mood for more. And I just didn’t have time to cook it since I didn’t have much time to make dinner after getting home from the park yesterday. I bet it would be good, though. I only made a half recipe.
Salmon Cakes
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 tsp. Dijon mustard
1/2 tsp. sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs (I used seasoned whole wheat bread crumbs)
2 Tbsp. grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil (I just used a little EVOO, maybe a Tbsp. or two)
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
These sound good with the potato in them. I might try these sometime for a weekend lunch. I just made the healthy salmon cakes that I posted a while back for our lunch yesterday – we all love those a lot! They’re healthier than this version, but it’d be nice to change it up a bit with this recipe.