Kitchen Tip:
Canned salmon is often packed with its tiny bones. They are a source of calcium and are meant to be mashed up and eaten with the fish. The canning process makes them very soft; you can’t even tell they are in the finished dish.
Salmon cakes with lemony snow peas
1
PREP TIME
15 min
Makes
3 Servings
* PLUS Cooking time: 10 minutes
Michael Graydon
Ingredients
- 1 egg
- 1/4 cup milk
- 2 slices whole-wheat sandwich bread
- 213-g can salmon , drained and patted dry
- 2 tsp Dijon mustard
- 1/4 cup chopped fresh dill
- 1 green onion , thinly sliced
- 2 tsp olive oil
- 1 garlic clove , minced
- 1 1/2 cups snow peas , trimmed
- 1 tbsp lemon juice
- 1 lemon , cut into wedges
Instructions
- Whisk egg with milk in a medium bowl. Tear bread into small pieces, then stir into egg mixture until mushy. Stir egg-bread mixture with a fork, then mash in salmon, crushing any bones. Stir in Dijon, dill and onion until combined. Season with pepper.
- Scoop 1/4 cup mixture, firmly packed, and form into a patty about 1/2 in. thick. Repeat with remaining mixture, making 6 patties. Heat a large non-stick frying pan over medium. Add 1 tsp oil. Place patties in pan. Cook, uncovered, until golden, 3 min per side. Remove to plates. Loosely cover with foil. Add remaining 1 tsp oil to pan. Add garlic, then snow peas. Stir-fry until hot, 1 to 2 min. Stir in lemon juice. Serve with lemon wedges.
Nutrition (per serving)
- Calories
- 111,
- Protein
- 10 g,
- Carbohydrates
- 8 g,
- Fat
- 5 g,
- Fibre
- 2 g,
- Sodium
- 217 mg.
