Easy Salmon Cakes With Mustard Sauce

One of the biggest complaints I hear from folks trying to eat healthy is that they just do not have time to prepare meals. There seems to be some misconception that eating healthy requires hours of preparation in the kitchen which certainly isn’t true. There are many quick and easy lunch options that I make for my husband and myself that are both delicious and healthy like these salmon cakes made from canned salmon I can throw together in mere minutes. You could serve these salmon patties in whole wheat buns, or simply alongside a mixed salad as I’ve shown in the photos. I sometimes serve the salmon cakes with a spoonful of fresh tomato salsa and a dollop of guacamole, or with a mustard sauce as shown. If you can find it, I’d recommend buying wild canned salmon for its added nutritional value. I buy my canned wild salmon at Costgo, and the brand they sell has flesh almost white in color, tastes great and has no skin or bones included.


 

Why Healthy

  • The high content of omega-3 fatty acids is what makes salmon a nutrition power food. Salmon is low in saturated fat and calories but high in protein.

 

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Easy Salmon Cakes With Mustard Sauce

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients:

2 (15 Ounce) Cans Salmon (Wild Preferred), Bones & Skin Discarded
4 Slices Whole Wheat Sandwich Bread
2 Large Eggs
4 Green Onions, Chopped
1/4 Cup Fresh Cilantro, Finely Chopped
Salt & Pepper To Taste
3 Tablespoons Olive Oil
Mustard Sauce:
1/3 Cup Light or Olive Oil Based Mayonnaise
2 Tablespoons Dijon Mustard
Lemon Juice

Directions:

Cut the crusts from the bread, tear into pieces, and process in a food processor until finely ground.
In a large bowl, mix together the salmon, eggs, onions, cilantro, salt and pepper.
Add the breadcrumbs and mix well.
Shape the salmon mixture into 12 patties.
Heat the olive oil in a heavy skillet, and cook over medium heat for about 5 minutes on each side, or until golden brown.
Whisk together the mayonnaise and mustard.
Add a tablespoon or two of lemon juice to loosen the mustard sauce.
Serve the salmon patties with a dollop of sauce on top.

 

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