My 6 year old was home today with a nasty stomach bug and fever. I spent the day taking care of him. He needed lots of snuggling. Poor baby. For dinner, I was able to whip up something quick (and comforting) for the rest of us. These Salmon Cakes didn’t take too much time to throw together and they were really delicious. The capers and Dijon mustard added so much flavor.
I served the Salmon Cakes with arugula dressed with a homemade grapefruit vinaigrette (shallots, fresh grapefruit juice, white wine vinegar, sugar, salt, pepper, and olive oil) and Bird’s Eye Steamfresh Italian Style Protein Blend that I zapped in the microwave. The blend of whole grains, lentils, broccoli, white beans, and spinach (and some kind of sauce) was kind of bland, but wasn’t terrible (it tasted better mixed with the dressed arugula). Generally, I’m not a big fan of Bird’s Eye’s seasoned or sauced products. Their Voila! Skillet Meals are downright disgusting! I don’t know whose taste palette they are targeting, but it isn’t mine. Anywho, I was able to bundle a coupon and Ibotta rebate with a sale and got a package of the Protein Blend for free. I like free.
I had the afterthought of adding some dill to the salmon mixture. I love the flavors of salmon and dill together. I will definitely try it next time I make these Salmon Cakes.
1 15 – 16 ounce can salmon, drained
1 tablespoon butter
1/2 small onion, finely diced
1 stalk celery, finely diced
1 tablespoon capers, drained
1 teaspoon Dijon mustard
1 egg, lightly beaten
salt and pepper, to taste
1/2 to 1 cup bread crumbs
2 tablespoons olive oil
Break up the salmon in a mixing bowl. You can remove the skin and the bigger bones if you want to. Set aside.
Melt the butter in a non-stick skillet over medium heat. Sauté the onion and celery until tender. Add the veggies to the salmon.
Add the capers, Dijon mustard, lightly beaten egg, salt, and pepper to the salmon and veggie mixture and combine well. Mix in the breadcrumbs, a little at a time, until the mixture is at a consistency where it is not too wet and it can be shaped into cakes easily. You may not use the full cup of breadcrumbs. Divide the mixture into 12 equal parts and shape each part into a cake with you hands.
Heat 1 tablespoon of olive oil in a non-stick skillet (you can use the same one you sautéed the onions and celery in) over medium heat. Add six of the salmon cakes and cook until browned on one side. Carefully flip the salmon cakes over and brown on the other side. Remove from the skillet and keep warm in a 250° oven (or toaster oven) while you cook the next batch. Heat the remaining 1 tablespoon of olive oil in the skillet and cook the remaining salmon cakes (as you did before). Serve warm.
This is a super quick and flavorful main dish for two. Each serving comes in at around 202 calories. Served with rice and a green veggie (like broccoli or asparagus), you have a healthy, low-calorie meal.
Balsamic Glazed Salmon
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons maple syrup
1 clove garlic, finely minced
8 ounces wild salmon filets
salt and pepper, to taste
In a large skillet, combine the balsamic vinegar, water, maple syrup, and garlic over medium-high heat. Season the salmon filets with salt and pepper and place in the balsamic sauce in the skillet. Bring the liquid just to a boil. Reduce the heat to medium and cook, turning once, until the salmon is done, about 10 minutes. The balsamic vinegar sauce will have reduced quite a bit and thickened. You may have to add a tablespoon (or more) of water if the sauce is thickening too quickly
From February 18, 2008: One of my hubby’s friends gave him two bottles of bourbon. One is 126 proof and the other is 107 proof. Whew! They are strong! I am not a big fan of whiskey. I was looking for a way to use the bourbon and created this recipe based on a drink recipe (bourbon and pineapple juice). The salmon was much better than the drink. This recipe is easy and delicious. The marinade makes a nice carmelized coating on the salmon. I wouldn’t let the salmon marinate more than 1 hour, or the bourbon flavor will be too strong. I served the bourbon salmon with buckwheat noodles and spinach sauteed with mushrooms and garlic.
Sweet Bourbon Salmon
2 8 oz salmon fillets
1/2 cup bourbon
1/4 cup pineapple juice
2 T. soy sauce
2 T. brown sugar
1/8 tsp garlic powder
salt and black pepper, to taste
2 T. coconut oil
Combine bourbon, pineapple juice, soy sauce, brown sugar, garlic powder, salt, and pepper in a bowl. Stir to dissolve sugar.
Remove any skin on salmon fillets. Put fillets in a dish and pour marinade over them. Let sit in the fridge for one hour or longer. The longer it sits, the more the marinade seeps into the fillets .
Heat the coconut oil in a skillet and cook the salmon on medium heat. Brush the marinade over the filets as they are cooking. The salmon is done when the fillet is cooked through and has a nice golden color. The salmon could also be grilled.