My mom loves salmon! 😛
My mom despises fish; she always has. I find this funny because she loves to go fishing but refuses to eat her bounty. There’s a running joke that my mom’s favorite fish – when we’re feeling very devilish, her favorite food – is salmon. Salmon pancakes, salmon soup, stir-fried salmon: you get it; we Bubba Gump her. My dad and I are pretty evil and pick on her at every opportunity. Her “yuck” face when we torment her is priceless.
Despite her dislike of fish, my mom cooks it fairly often. Her recipe for salmon patties is delicious. In this rendition of her recipe, I have opted to bake instead of fry them.
Mom’s Salmon Cakes
makes 6 cakes
- 3, 5oz cans of salmon, drained
- 1 small onion, minced
- 1/2 bell pepper, minced
- 2 egg whites
- about 1/2 cup of nonfat milk
- 3/4 cup breadcrumbs or cornmeal
- salt + pepper to taste
- Preheat the oven to 375 degrees.
- Combine ingredients in a bowl; the mixture should just hold together. (If it’s too wet, add a little more cornmeal a teaspoon at a time; if it’s too dry, add a little more milk, a teaspoon at a time.)
- Using a 1/3 cup scoop, form the mixture into six small patties (and place on a baking sheet lined with a silipat or parchment paper sprayed with olive/vegetable oil. . Bake, turning once halfway through, for about 18 minutes, until each side is crispy and golden.
Serve with dijon mustard or hotsauce (I prefer dijon mustrard).
This is a delicious and lovely way to eat kale–garlicky and tender. Opt for low-sodium or unsalted stock–unsalted vegetable stock is a good substitute if you’re completely avoiding meat.
Similar to the kale – garlicky and comforting. Thinly sliced into ribbons, this is probably the fastest way to cook collard greens.