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Speedy Salmon Cakes
Speedy Salmon Cakes
This is a great entrée for nights when there's no protein source in the fridge or freezer. All Alaska salmon is wild caught. Avoid Atlantic salmon, which may be farmed. Grey Poupon is made with white wine vinegar, making it an acceptable seasoning, unlike most mustard made with rice vinegar.
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Servings: 4 Patties
Ingredients
- 12 ounces drained canned (or vacuum packed) wild caught salmon
- 2 tablespoons finely chopped yellow onion
- 1 clove garlic, finely minced
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil
Instructions
- In a medium bowl, mix together the salmon, onion, garlic, egg, and mustard, then form into 4 patties.
- In a large skillet over medium heat, heat the oil until it shimmers. Add the patties, being careful that they don't touch one another. Cook for about 3 minutes per side until lightly browned.
- Serve over bed of cauliflower rice or cabbage slaw.
