A can of wild-caught red salmon on the shelf is like money in the bank. Regardless of how bare the pantry shelves get, there’s always something to do with a can of salmon that turns out rather tasty. Not only does wild caught, canned salmon have the same nutritional benefits as wild caught fresh, canned has a huge calcium boost due to the bones, which can be easily mashed and made invisible.
I’ve followed lots of recipes for salmon cakes and more often, I’ve cobbled together a recipe based on what was on hand. Last night, I was inspired to add 3 Tbsp. of Basil, Parsley, Arugula Pesto, and the result is my new definitive Salmon Cake recipe. Served over a tossed green salad, last night’s dinner turned into a Superfood Extravaganza and I found myself starting to get very sad as I neared the final bite.
- 1 – 14 oz. can of wild caught red salmon
- 3 Tbsp. pesto
- 2 eggs slightly beaten
- 2 slices of stale or slightly toasted whole grain bread
- 2 Tbsp. olive oil
- Drain salmon and empty can into a large bowl.
- Combine eggs and pesto.
- Add stale or slightly toasted bread slices to a food processor and pulse 5-7 times until small crumbs result..
- Add bread crumbs to salmon mixture and mix thoroughly.
- Form into eight small patties.
- Heat olive oil in a non-stick pan.
- Gently add 8 salmon cakes and cook on the first side medium for 8 to 10 minutes, watching closely so the cakes don’t burn
- Turn and cook for another 5 minutes.
- Serve warm over a mixed green salad.