Kitchen Confessions {Salmon Cakes}

I don't know about you, but during the summer the last thing I want to do is be slaving in the kitchen preparing dinner each night. During this season we eat a lot of grilled food, salads, and other quick meals I can prepare in no time flat.  When I was digging through cookbooks recently, I found the recipe for these Salmon Cakes.  Now, you have to like salmon to want to make these, but my family does, so I hoped the kids would eat them.

My dear friend that I used to teach with actually shared this recipe with me years ago and it used to be one of my regulars.  I would make it for dinner and then take left overs for lunch and even have it over a spinach salad with feta and balsamic dressing.  It was the BEST lunch and so yummy.  I've also eaten this on a toasted bun (sort of like a crab cake sandwich) and it as really great that way, too!  

It uses canned salmon and if you make this, make sure you get the Bumble Bee PRIME FILLET.  I know, the idea of any meat from a can kind of grosses me out, but the end product of this is great and just trust me that the other types are not good and so not worth using.  

I've altered the recipe a little to fit our tastes, but it is quick and easy to make and the perfect last minute kind of meal.  

Salmon Cakes 

Ingredients 

3 cans (5 oz. each) skinless, boneless Prime Fillet Atlantic Salmon, drained 

4 tablespoons mayonnaise 

1 egg lightly beaten

1 cup breadcrumbs 

1 tablespoon lemon juice 

1/4 teaspoon hot sauce 

1/2 teaspoon Worcestershire sauce 

1/4 cup chopped parsley 

2 tablespoons extra-virgin olive oil 

Directions

Combine all ingredients except olive oil in a large bowl and mix thoroughly.  Shape into 8 small patties or 6 larger ones. 

Heat the olive oil in a nonstick skillet over medium-high heat.  Sear the cakes for 3-5 minutes on each side or until nicely browned.  Serve immediately.  

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