Monday, February 10, 2020

Oven Baked Salmon Cakes

These salmon cakes are
 a favourite with my family
and so simple to make,
with cooked fresh salmon,
or canned salmon.

Several health benefits, 
A source of vitamin D, 
Omega-3 fatty acids
 and anti-inflammatory properties,
 linked with the prevention of cancer. 

What I use:

1 cup breadcrumbs
(I use Pastene Italian Flavoured)
1 small onion grated 
1 garlic clove minced
2 cans,  213g each,
Sockeye Red Pacific Salmon, drained.
2 shallots/green onions chopped finely
1/3 cup fresh dill roughly chopped (or
1 tsp dried herbs of choice)
2 eggs
1/2 cup parmesan cheese or cheese of
 your choice.
salt and pepper to taste.

Preheat oven to 400deg.F
Place bread crumbs in a bowl.
Add grated onion to bread crumbs.
Add remaining ingredients except the salmon.

Add salmon leaving large flakes.

Scoop up 1/4 cup mixture or a 
packed standard ice cream scoop.
Form/flatten the round cakes about 1/2 inch thick.

Place the cakes on an oiled cookie sheet.

DO NOT press the cakes down on 
 the cookie sheet. (it will cause them stick)

Brush oil on top of cakes and bake for 15 minutes.
Flip, brush oil over cakes and bake another 10 minutes.

    Serve with sour cream or tartar sauce.

I roasted my asparagus in the oven, topped with cheese.

Great on a bun!!

Check out my blog on Sheet Pan baked Salmon.

Also, check out my one crust  Salmon Pie.

Also I had the privilege to visit a Cannery
 where Pacific Salmon in canned in Steveson, B.C.
click HERE  here to view.

Thanks for your visit