Fish Tuesday…Salmon Cakes

I’m trying to keep it together with my diet! Not so easy during the holidays but I’m giving it my best. What about you? If yes, here’s another simple recipe to keep healthy: Salmon Cakes served over green salad. I love Salmon Cakes (almost as much as I love crab cakes) and they are great way to boost your intake of omega-3s. You can use either convenient canned (or leftover) salmon. I buy organic canned Salmon from Costco and add parsley, cilantro, lemon zest, dill and little hot sauce to kick up the flavor and serve with a  tangy dill sauce to provide a tart balance. So yummy and healthy!

It’s time to get started making candy for holiday giveaways!

Happy Holidays!

Ali in the Valley



Salmon Cakes…



  1. Olive oil or Vegetable oil (for frying)

  2. 3 6-ounce portions cooked salmon or 3 (6-ounce) cans salmon, drained well

  3. 1 1/2 cups cracker meal

  4. 2 large eggs (beaten)

  5. 2 rounded teaspoons Old Bay seasoning blend

  6. 2 tablespoons fresh parsley (finely chopped)

  7. 2 tablespoons fresh cilantro (finely chopped)

  8. 20 blades fresh chives (snipped or chopped)

  9. 2 to 3 tablespoons fresh dill (a handful, finely chopped)

  10. 1 teaspoon cayenne pepper sauce

  11. 1 lemon (zested and juiced)

  12. Salad greens

  13. Coarse salt

  14. Extra-virgin olive oil (for drizzling)

  15. 1/2 cup mayonnaise or reduced fat mayonnaise

  16. 1/2 cup chili sauce

  17. 2 tablespoons dill pickle relish


  1. Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.

  2. Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, parsley, cilantro, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.

  3. Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.

  4. Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

#salmon #SalmonCakes #slide

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