April 2007 | Salmon Cakes
This recipe incorporates two traditional Indian foods: salmon and wild rice. Salmon is a good source of heart healthy omega three fatty acids. Wild caught salmon has more omega three fats than farm raised salmon.
Ingredients
- 2 tablespoons olive or canola oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 stalks of celery, diced small
- 1 pound poached or baked salmon, boneless and skinless
- 1 large egg, lightly beaten
- 1.5 teaspoons Dijon mustard
- 1 cup of cooked wild rice or wild rice pilaf
- 1/2 cup bread crumbs (preferably whole wheat)
- 2 tablespoons Old Bay brand seasoning
- Salt (optional) and pepper to taste
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Heat butter and 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Add onion and celery, sauté until onions are translucent, about 3 minutes.
- Place salmon in a medium bowl and flake apart with a fork; remove any bones and skin.
- Add egg and mustard; mix well. Add wild rice, onion mixture and seasonings; mix well.
- Shape the mixture into eight equal sized portions, and roll into balls. Place balls in a pan lined with wax paper and place in the freezer for about 20 minutes. Remove from freezer and with the palm of your hand, pat each ball into a disk-shaped cake approximately 1/2-inch thick. It is important for the salmon cakes to be the same thickness so that they will cook uniformly.
- Heat remaining olive oil in a non-stick skillet over medium heat. Add four patties and cook 2 to 3 minutes on each side. Using a wide spatula, place onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden brown on top and heated through, about 20 minutes. Serve salmon cakes with lemon wedges.
Makes four servings.
