The Lean Green Bean

Tuesday, August 31, 2010

Salmon Seconds

I needed to use  up the rest of  the  salmon that I cooked and didn't put in my chowder, so I made some salmon cakes tonight. Very easy since the salmon is already cooked. Put the salmon in a bowl with some finely chopped onion, green pepper, and garlic.

Add some breadcrumbs, an egg and some seasoning (I used salt, pepper and mccormicks).

I accidentally got a little heavy handed with the bread crumbs and had to add another egg. Start with less breadcrumbs, you can always add more!

Mix everything together and form them into whatever size cakes you want:

Put them in the fridge or freezer for 1/2 an hour or will help  them stick together better in the pan. When you're ready to cook them, heat a little oil  in a pan, and add some of the cakes but don't crowd the pan. I did mine in two batches.

Carefully flip them over once to get a nice crunchy outside, then place on a baking sheet and finish them off in the oven for about 10 minutes to heat all the way through. My oven was already at 425 from the brussels sprouts and that worked just fine, but it probably didn't need to be quite that hot.

*Random bonus tip: If you're going to try a new recipe, do it on a night when you already have leftovers in the fridge. That way, if it turns out horribly, you still have something to eat!



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Blogger Tim said...

Mmmmm, yummy! You should make some for Sarah and I, to help me in my quest to convert Sarah into a seafood lover!

September 1, 2010 at 11:40 AM  

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