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AIMEE'S “OLD FASHIONED” SALMON CAKES WITH CILANTRO LIME CREAM SAUCE

(This can easily become salmon burgers, as the photo shows, above).

  • 1 pound cooked salmon or 2 cans canned salmon, drained (but liquid reserved in separate bowl)
  • ½ white onion, grated
  • 2 eggs
  • 1 cup bread crumbs, seasoned to your taste (pepper, cayenne pepper, etc)
  • dash of ground pepper
  • dash of hot sauce and any other seasonings desired
  • 2 Tablespoons Olive oil

**finely chopped garlic may also be added.  Feel free to play around with your seasonings; this is just a basic recipe that I like to use.  It is super easy and super quick.

Mix all ingredients together in a large bowl.  (The reason you grate the onion, is the fine texture, along with the liquid from the onion adds a lot of flavor).  Form into patties.  If the texture is too dry, add the liquid from the canned salmon by a teaspoon at a time, until texture is desired wetness.  If you do not want as fishy of a taste, use milk.

Heat olive oil in a large skillet over medium heat and cook salmon cakes for about 3 to 5 minutes on each side.
 

AIMEE'S CILANTRO LIME CREAM SAUCE

 

  • 1 bunch cilantro, stems removed
  • ¾ cup to 1 cup low fat Greek yogurt 
  • juice of one large lime or 2 limes
  • zest from one lime
  • salt and pepper to taste

In a blender, (or even by hand) combine cilantro, Greek yogurt, lime juice and lime zest. Add salt and pepper, blend together.  Serve with salmon cakes.