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Salmon Cakes

Made easily with canned salmon, these cakes are light, flavorful, and a good source of protein, which promotes fetal brain development. Serve them on a large platter surrounded by lemon and lime wedges, or alongside a bowl of tartar sauce or green sauce. To make a quick green sauce, mix a cup of mayonnaise with ¼ cup finely chopped pickles, with ¼ cup capers, with ¼ finely chopped parsley, a squirt of lemon juice, and freshly ground black pepper to taste.

Prep Time: 15 minutes
Cook Time: about 4 minutes per cake
Yields: About 14 salmon cakes

Ingredients
1 tablespoon olive oil
¼ cup finely chopped onion
1 small red bell pepper, finely chopped
Salt and freshly ground black pepper
1 14 ¾-ounce can salmon, drained
¼ cup finely chopped parsley
3 tablespoons finely chopped fresh dill
Juice from 1 large lemon
½ to ¾ cup bread crumbs
Dash of hot pepper sauce
1 to 2 tablespoons vegetable oil
Garnishes: Fresh dill sprigs, lemon and lime wedges

1. In a large skillet, heat the olive oil over moderately low heat. Add the onion and sauté for 3 minutes. Add the red pepper, salt, and pepper, and sauté another 7 minutes, stirring frequently to prevent browning.
2. In a large bowl, separate the salmon into flakes using a fork. Add the parsley, dill, and lemon juice. Add the sautéed vegetables and stir to mix. Add enough bread crumbs to hold the mixture together. Taste for seasoning and add additional salt, pepper or hot pepper sauce. (The mixture can be made only about an hour or two before cooking.)
3. Preheat the oven to 250 degrees. In a large skillet, heat 1 tablespoon of the vegetable oil over moderately high heat. Using your hands, form 2 ½ to 3-inch cakes. Add a few salmon cakes to the skillet, being careful not to crowd the pan, and press them down with a spatula to flatten. Let cook 2 minutes, flip the cakes, and flatten again; cook another 2 minutes.
4. Remove the salmon cakes to an ovenproof plate and keep warm in the oven. Repeat with the remaining mixture, adding more oil as needed. Serve hot or warm on a large platter and top each cake with a sprig of fresh dill; surround with the lemon and lime wedges.

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