Salmon cakes with lemony snow peas

1

PREP TIME

15 min

Makes

3 Servings

* PLUS Cooking time: 10 minutes
Salmon cakes with lemony snow peas

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.

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.

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