1
1 egg
3 slices white sandwich bread, preferably day-old
213-g can salmon
1 cup loosely packed baby spinach, or mesclun greens
1 roasted red pepper
1 green onion, optional
1/2 tsp dried tarragon leaves, or dried basil
1/3 tsp salt
1/4 tsp cayenne pepper, optional
1 to 2 tsp olive oil
1/4 cup mayonnaise
1 tbsp sweet green relish
1 tbsp freshly squeezed lime or lemon juice
1 tsp Dijon mustard
In a small bowl, lightly beat egg. Cut off and discard crusts from bread. Tear or cut bread into small pieces, then stir into egg until mushy. Set aside. Place salmon in a large bowl. Remove and discard skin and any large bones. It's all right to leave in smaller bones. Coarsely chop spinach, pepper and onion. Stir into salmon along with tarragon, salt and cayenne. Mash egg-bread mixture with a fork to form a paste, then stir into salmon until evenly mixed.
Using wet hands, form salmon mixture into 6 small patties about 1/2 inch (1 cm) thick. Heat 1 teaspoon (5 mL) oil in a large frying pan, preferably non-stick, over medium heat. Place patties in pan. Cook, uncovered, until a deep golden crust forms on each side, 2 to 3 minutes per side. Add remaining teaspoon (5 mL) oil, if necessary.
Meanwhile, in a small bowl, stir mayonnaise with relish, juice and Dijon. Carefully remove cakes from pan to a serving dish. Serve with tartar sauce on the side for dipping.
Calories 170, Protein 8.4g, Carbohydrates 9g, Fat 11.2g, Fibre 1.1g, Sodium 442mg.
Nutrient-packed canned salmon transforms into appealing salmon cakes with chopped roasted red pepper, greens and a few dried spices. We like them for lunch or a casual dinner but they also make fabulous appetizers.
No day-old bread on hand? Pop three fresh slices in the toaster for a few minutes to dry them out.