Salmon Cakes

Grilled, broiled or
fried fish cakes made with Dijon, lemon , yogurt and Panko bread crumbs.

Before you run off in disgust, let me warn you I'm about to
give you a recipe for salmon that comes from a can.  Gulp. 
I would never have done it until I moved to a place where seafood can no
longer be taken for granted the way I used to. 
The bonus here is it's cheap, readily available and surprisingly
decent.  Of course, if you have a lovely
piece of Sockeye Salmon, go ahead and use it. 
But I imagine if you have that, you're not going to be inclined to smash
it up and make it into a patty, right? 
So you geographically-desirable fishy types can be as snooty as you
like.  The rest of us might eat a fish
cake on occasion.  If you do this,
puleaze be sure to buy the best (most expensive) canned salmon you can.  Read the ingredients.  You don’t want anything in there but salmon
-- wild caught.  Maybe a sprinkle of
salt.  Remember, you're already getting a
deal.  Don't be cheap.

Salmon Cakes

• 8 ounces (good quality) canned salmon


• 1 beaten egg


• 1/2 lemon


• 1 tablespoon Dijon
  mustard


• 2 tablespoons plain yogurt


• 1/4 cup Panko style (or other) bread crumbs


• 1 tablespoon chopped chives


• Salt & pepper


• Olive oil for cooking 

Mix together all ingredients.  Fry three minutes per side on highish heat,
then two additional minutes on the first side. 
Serve plain with a wedge of lemon, or tartar or cocktail sauce, with or
without a bun.  Can also be grilled,
broiled or baked.

Comments

[heydave]

Oy, fish in a can. I'm betting that alcohol helps this recipe!

Seriously. But also seriously, a metal interface does not mean one is doomed. Here on the shores of Lake Iowa (motto: everything but a lake!) the local ethnic grocers do carry some good fishinacan, like sprat. Really, oddly yummy.

I look forward to using your recipe in a general guidance mode.

Although I will admit that salmon in a can makes me feel like my soul poured out my nose, sorry.