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Before you jump to Easy Salmon Cakes recipe, you may want to read this short interesting healthy tips about Strength Enhancing Treats.
We are all aware that consuming healthy meals can help us really feel better within our bodies. When we eat more healthy foods and a lesser amount of of the unhealthy ones we usually feel much better. A little bit of pizza will not have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthier foods for something to eat between meals. Shopping for snack foods can be a difficult task because you have countless options. Here are some healthy snacks that you can use when you need a quick pick me up.
Whole grain snacks are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch break. Eating on the run can easily be healthier with whole grain chips and crackers. Make the change from refined products just like white bread to the healthier whole grain choices.
You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to easy salmon cakes recipe. To make easy salmon cakes you only need 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Easy Salmon Cakes:
- Prepare For the Salmon Cakes
- You need Salmon Filets
- Take olive oil
- Prepare mayonnaise
- Prepare dijon mustard
- You need worcestershire sauce
- Get large egg lightly beaten
- Prepare black pepper
- Use dried parsley
- Take smoked paprika
- Provide saltine crackers or pork rinds
- Take olive oil
- Prepare For the Lemon Dill Sauce
- Get mayonnaise
- Take Juice and zest of 1 lemon
- Provide mustard
- Provide black pepper
- Use fresh chopped dill or 2 tbsp dried dill weed
Instructions to make Easy Salmon Cakes:
- Pre heat oven to 425 degrees
- Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
- When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe.
- In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika.
- Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the pork rinds or saltine crackers. (I used pork rinds for this recipe.)
- Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.)
- While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
- Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.
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