The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
As a nutrition professional, I am a firm believer in planning the week’s meals ahead of time. As a working mom of two, I strive to plan—and shop for—the week’s meals the weekend before. Sometimes I succeed, other times not so much.
This week, I planned ahead. I shopped ahead. I even cemented our week’s meal options on our fridge dry erase board. It’s Tuesday and I’m not doing so hot. Sunday night, we had whole wheat pasta with veggies and turkey meatballs. It wasn’t on the list, but it fit the bill for Sunday night comfort food. Last night, we had salmon cakes with avocado, steamed green beans and Trader Joe's tater tots. Salmon cakes were on the planned menu, but—as it turns out—I didn’t have all of the ingredients for the salmon cakes. But, it was closing in on dinnertime so I made do with what we did have.
Easy-to-make Salmon Cakes
Let me say that I enjoy salmon patties, but especially the fresh taste of salmon cakes made from canned salmon. I usually like to add fun ingredients, like capers, scallions, fresh herbs or red bell pepper. But, I didn’t have those ingredients on hand. And because we didn’t have any eggs, I used light mayo to hold the panko bread crumbs, salmon and other three ingredients together. The result? Light, tasty and simple salmon cakes that my husband and extra-picky toddler raved about.
2 (5-6 oz.) cans boneless, skinless salmon, drained and flaked
½ cup panko or bread crumbs
¼ cup light or canola-based mayonnaise
2 Tbsp. grated Parmesan cheese
½ tsp. dried dill weed
¼ tsp. seasoning (I used Trader Joe’s Everyday Seasoning)
Butter or canola oil for sautéing
Mix all ingredients. Form into patties. (This recipe makes about 8 or 9 patties.) Add a little butter or oil to pan and heat over medium-high heat. Sauté patties until heated through, about 5 minutes per side. Serve over mixed greens or on whole grain sandwich rolls or buns. Mashed avocado makes a great spread on the bread.
TELL US: Do you have a favorite salmon cakes recipe? If so, please share. We’d love to hear from you!
Posted by Rima Kleiner, MS, RD
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.
