I cannot for the life of me remember where I got this recipe - I think Jillian Michaels - but I made it for the first time last night and holy smokes - it rocked. You all need to try this. Plus, it's really inexpensive:

Salmon Cakes

Ingredients:
3 teaspoon oil, olive, extra virgin
1 small onion(s)
1 stalk(s) celery
2 tablespoon parsley, fresh
15 ounce(s) fish, salmon, canned
1 large egg(s)
1 1/2 teaspoon mustard, dijon-style
1 3/4 cup(s) bread crumbs, soft whole-wheat
1/2 teaspoon pepper, black ground
Cayenne pepper (optional, to taste)
1 lemon

Instructions:

1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, bread crumbs, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with lemon wedges.

I didn't have lemon wedges, but I did sprinkle on some bottled lemon juice I had, as well as a squirt or two of some butter spray. I added the cayenne pepper because I like my crab/salmon cakes on the spicy side. It was a last-minute addition and I was very glad I did.

Posted by Erin at 12:07 PM | filed under: Recipes