When I get home late, it's easy to rush through making a dinner that's often not the healthiest. That's why salmon cakes are my new favorite: they take a mere 20 minutes to make, and they make a delicious but healthy dinner.
The most involved part is giving your food processor a couple whirls to chop up the salmon and mix in the other ingredients. After that, it's a less-than-five-minute affair.
I topped off the fish cakes with a little bit of sour cream and scallions just before serving, and noted to myself that they'd also make a great appetizer served atop crostini. For my most recent dinner, though, I served the fish cakes alongside a raw kale salad.
1 pound skinless salmon fillet
2 scallions, roughly chopped
1/4 cup panko bread crumbs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 scallion, finely chopped
1/3 cup sour cream, optional
I used basil dijon mustard for a little extra flavor. You could also use shallots instead of scallions, and if you wanted you could add two garlic cloves for even more complexity.
- In a food processor, pulse the salmon, scallions, mustard, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
- Mix in the bread crumbs and form into 8 patties.
- Heat the olive oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Top with a dollop of sour cream and finely chopped scallions. Serve with a side salad.
Makes 8 patties.
- Fish, Main Dishes