There seem to be certain foods that are untouchable – you’ll never hear a bad thing from the health industry. Salmon is one of the golden “super foods” that I know I should be eating at least once a week and I’m lucky if I eat once a month. Why? It’s kind of expensive. Enter – canned salmon!
Wild salmon is the better option over farmed, and the canned variety of wild salmon is JUST AS HEALTHY as the fresh version, and at literally a quarter of the price. It’s available in you grocery store right this minute, you’ve probably just not noticed it yet. Boat loads of omega 3 fatty acids which is super good for your brain and your heart; it’s also full of protein, like all fish. Perhaps for company you can stick to that big hot pink slab of beautiful salmon filet, but on a weeknight canned salmon is what’s up.
These little cakes were full of flavor and if you want to top them off, click on the link below. I write for Philly Mag’s healthy living blog and I had posted this recipe a while ago. It’s Greek yogurt-based tartar sauce and will go perfectly with these salmon cakes. Here’s to eating healthy on the cheap!
Teriyaki Salmon Cakes
13 oz. canned or pouched wild salon, drained and any bones removed
1 egg, lightly beaten
1/2 c. panko breadcrumbs
1/4 c. finely chopped scallions
1 tbsp. maple syrup
1 tbsp. soy sauce
1 tsp. olive oil
1 1/2 tsp. fresh grated ginger
1/4 c. all purpose flour
1 tbsp. olive oil, for pan frying
1. Mix salmon, egg, panko, scallions, maple syrup, soy sauce, olive oil, and ginger in a medium bowl until well combined.
2. With your hands (wet slightly if mixture is sticky), shape mixture into 4 cakes or patties.
3. Place flour on a plate and lightly dredge cakes on both sides with flour.
4. Heat 1 tbsp. olive oil in a nonstick skillet over medium heat. Add patties and let cook, undisturbed, until golden brown.
5. Flip and cook on second side.
6. Serve with tarter sauce, if desired.