Tonight seemed like a good night for salmon cakes. I have made these cakes over the years in so many versions. I have been on this journey of eating healthy lately. I have found that the body is pretty good at helping decide what to put into it. I even ate a small can of sardines in mustard for an appetizer while preparing dinner. The recipe tonight is so simple and delicious. I drizzled a teaspoon of olive oil and lemon over the cakes right before serving. You just got to try these for yourself. If you do make these, let me know what you think of the flavor.
1 small can of salmon- 7.5 oz
2 Tablespoons of ground Flaxseed Meal (this is my new favorite egg substitute)
1/2 of a small onion, minced
1 small Meyer lemon
Pepper to taste
2 tbsp. oil for skillet
1 small Meyer Lemon and 1 tsp. olive oil to drizzle over cooked cakes
Preheat oven to 425 degrees. Combined the first five ingredients using your hands in a bowl. Form into a flat disc. Cut disc in half or quarters and transfer onto an oiled cast iron skillet and then put into oven for 10 minutes. After 10 minutes, take skillet out (careful it will be hot) and turn cakes over to brown on other side for 5- 10 minutes longer. Cool for 2-3 minutes and then squeeze lemon and drizzle oil olive over the top. Serve warm with side dish like my brown rice recipe and or a vegetable. Move over old fashioned comfort food, healthy comfort is so satisfying and even more delicious.
It was so good, I ate the whole thing. My husband had seconds.