Salmon Cakes

Sorry I never got around to posting last night, but I got home with a terrible headache and I think we all know the computer is not exactly the best cure. So we spent the night lounging around, picked up a movie, and made dinner. We rented the movie Up In The Air with George Clooney and boy were we disappointed! Has anyone seen it? Boring! At least we had a successful dinner though! I made my own version of salmon cakes, since that’s what I could scrounge up in our cupboards and fridge.

The cakes turned out really moist and flavorful. I splurged a little price-wise in order to get the canned Wild Alaskan Salmon* variety that was boneless and skinless. While the bones are a good source of calcium, I personally do not enjoy the crunch or the hassle of picking them out, so I made my life easier. I added Italian breadcrumbs for more flavor and it turned out to be a nice addition.

This recipe makes four salmon cakes and they are a great compliment to a leafy green salad or squeezed between a whole wheat bun. Since we had no fresh vegetables (time for a grocery shop!), we made homemade fries (yes, we own a deep fryer, courtesy of my brother and his girlfriend as a wedding present) and I made a “burger” with a whole wheat english muffin and a half slice of colby jack cheese. Really scrumptious and low in calories! Give these a try!

The Healthy Apron’s Homemade Italian Salmon Cakes
Makes 4 servings
1 (7.5oz) can of Wild Alaskan Salmon
1 egg white
2 T Olive oil Mayonnaise
1/4 c Italian seasoned breadcrumbs
1 T chopped, fresh parsley
1/4c diced roasted red peppers
2 T freshly grated parmesan cheese
2 tsp fresh lemon juice
Mix all ingredients together and form into 4 equal patties. Spray skillet with cooking spray and heat patties over medium heat until browned on both sides and heated through.
Nutritional Profile per patty: 129 calories, 6.5g fat (0.5g sat.), 5.3g carbohydrate, 11.3g protein, 0.2g fiber, 116 mg sodium, 4.5mg cholesterol

*Canned salmon is an excellent choice when trying to squeeze in your omega-3 fatty acids (one 4 oz portion contains ~2.2 grams). I prefer wild salmon from the Alaskan region over the Atlantic but there is no real difference in omega-3 levels among salmon varieties; Sock eye, King, Pink, etc., and whatever you can afford is better than not eating fish at all. Be sure to closely read the label in order to identify the type of salmon, if it is boneless/skinless, or whether it is wild or farm raised. Taste is not the only difference between wild caught salmon and farmed raised Atlantic salmon. Farmed raised salmon typically contains more toxins and generates more waste, polluting surrounding areas. Verify with restaurants, grocery stores, and seafood markets about where their stock comes from.