These Salmon & Corn Cakes are done in under 15 minutes and use canned salmon! Serve them as a meal or make into smaller cakes for a fancy appetizer.
I suggest that you only use skinless and boneless canned salmon.
What makes this recipe a breeze and allows you to use only a few ingredients is a jar of corn salsa from Trader Joe's because it's full of flavors. {not sponsored, I just really like that product}
Salmon & Corn Cakes
makes 4
Ingredients
6 ounce skinless boneless salmon, drained and lightly mashed
1/3 cup corn salsa, plus more for serving
1 egg, lightly beaten
2 tablespoons bread crumbs
olive oil for sauteeing
a few splashes hot sauce or sriracha
to serve: arugula, cilantro, labneh, lemon slices
Directions
1. In a mixing bowl, combine salmon, corn salsa, egg and bread crumbs.
2. Form the mixture into 4 cakes.
3. Heat olive oil in a skillet and saute the salmon cakes for about 4 minutes on each side.
4. Serve the cakes on a bed of arugula topped with more corn salsa, cilantro, labneh, and a few slices of lemon.
Easy. Good for you. Can be served hot or at room temperature. This makes a great Friday night dinner or a weekend lunch.
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