So I was having one of those days where you walk up to the fridge, open it, decide you want nothing then plunk yourself on the couch. About 5 minutes later I walked right back up and opened it again as if magically something appeared that was going to please me, hovered around then headed back to the couch to contemplate my choices. Of course there were tons of things that I could have cooked but nothing seemed to stick out. It is like opening a closet full of clothes and being upset there is “nothing” to wear.
Another fifteen minutes went by and what started as me going on to Pintrest to simply look at a few ideas to see if my food brain juices would start working ended up with me looking at pictures of dogs doing funny things. How did this happen …. again!
Now it seemed like a perfect lunch from the panty. Clearly I was in no mood to make something that was going to take a lot of time or effort and my boyfriend was starting to give me the “its past lunchtime look.”
Some chefs may turn their heads up at using canned items but sometimes instead of cooking a piece of salmon, cooling and then flaking it, grabbing a can opener just seems much easier. And its delicious!
Well, and the fact that Salmon is quite expensive in the Caribbean
And from Finland … Not The West Coast
Uh Oh? Did my Salmon snob self just appear? What, I cant help it.
These salmon cakes are fantastic but I always enjoy them with a sauce. One item that my fridge is never without is Greek Yoghurt. I use it for everything. Salad dressings, dips, sauces, baking you name it and is perfect in my Lemon Dill tartar sauce. Tartar sauce is typically made with tons of mayo but we are trying to keep it light here and we don’t need all those extra calories.
Its bikini season after all …
Actually, I never really understand this. Are we only suppose to exercise, eat right and take care of ourselves for 3 months a year when the sun is out and the rest of the year we can wear baggy clothes and eat mountains of fries?
I mean who would want to eat fries all the time? Me actually, damb you delicious fried goodness, your my Kryptonite. Don’t even get me started on Poutines, why Canada did you have to make something so delicious but at the same time possibly give you a heart attack in the process. Evil!
If you want to omit the egg or the breadcrumbs in this recipe, add in a tablespoon of greek yoghurt at a time. It will bring the mixture together but don’t add too much or you will end up with more of a salmon dip. Also, you can blend everything in a food processor and serve it spread over a toasted baguette for a quick crostini.
Oh and one last thing …. There is really no excuse not to make these. They are fast, healthy and good for you. Well, I guess if you didn’t have canned Salmon that would be a good excuse but otherwise GET COOKING!
To make the Lemon tartar sauce, combine 1/2 cup greek yoghurt, 2 tablespoons mayo and 2 tablespoons of lemon juice into a bowl. Next combine 1 tablespoon of each of the following chopped pickles, dill and red onion. Add one minced garlic clove and season with some salt and pepper. You can either let this sit in the fridge for a few hours to let the flavours come together or serve immediately.
- 1 (14-Ounce) Can Salmon, Drained
- 2 Tbl. Red Onion, Diced
- 2 Tbl. Celery, Diced
- 1 Tbl. Capers, Diced
- 1 Tbl. Green Onion, Sliced
- 1 Tbl. Minced fresh Parsley
- 1 Tbl. Minced fresh Dill
- 1 Tbl. Fresh Lemon Juice
- 1 Egg
- 1/2 Cup Seasoned Bread Crumbs
- Greek Yoghurt
- Salt and Pepper
- Oil, for Shallow Frying
- Start by flaking the canned salmon into a large bowl and removing any bones
- Next, add all the remaining ingredients besides the bread crumbs, eggs and greek yoghurt if using.
- Add some salt and pepper and taste to adjust. You want to do this before you add the egg so you are not consuming any raw products. Feel free to add more of any ingredient you like to suit your taste.
- Add half a scrambled egg and 2 tablespoons bread crumbs. If its too dry, add a little more egg and if its too dry add a little more breadcrumbs. You want the mixture to hold together but not be too dry or too wet.
- If you want to omit the bread and egg, add a tablespoon of greek yoghurt and mix together. If it is still too dry, add another tablespoon of greek yoghurt until the mixture comes together
- Form the salmon into 4 large patties or 6 small ones
- Preheat a pan over medium high heat with just enough oil on the bottom to coat the bottom. Line a small plate with bread crumbs and coat both sides of the salmon patties. Once the pan is hot, add the patties to the pan and cook for around 2-3 minutes per side or until they are nice and golden brown.
- Drain on a paper towel and serve with a side of Lemon Tartar Sauce
I am so making these for dinner tomorrow!!!
Thank you:)
Thanks Pam!