Good Lifestyle

salmon cakes, also known as salmon cakes or salmon cakes, are a homestyle dish especially popular during canned salmon depression when a bookcost as little at 12 cents.

Healthy cakes, economic and tasty salmon cakes were a hit with home cooks who had no access to fresh fish from the ocean. Today, canned salmon is sometimes more expensive than fresh, but the convenience can not be beat.

Whether you use canned salmon or remainsbaked salmonMake salmon cakes is a quick and easy way to serve fish weeknights.

What type of salmon should you buy for salmon cakes?

What you buy salmon Pacific or Atlantic, wild or farmer - for your salmon cakes is mainly up to your preference. To help you make a decision, you must first know that Atlantic salmon is not the same species as the Pacific salmon.

There are five different Pacific salmon species and are mainly saved. In contrast, the Atlantic salmon on the contrary is grown. What are the mainDifferences between farmed fish and wild?

• Fish farming tends to havehigher levels of omega-3sBut it also contains higher levels of saturated fat and polyunésaturées, according to aNational Institutes of Health study.
• Wild salmon has fewer contaminants and antibiotics, as aEnvironmental Health Outlook to study.

Pacific salmon is generally more expensive than Atlantic salmon, but it also tastes better.

If you narrow the fresh salmon, by all means, use it. For this recipe, we recommend using one of the varieties wildlife preserves, such as salmon pink or sockeye salmon to make cakes.

Why this cake recipe salmon is so healthy

Eating fresh salmon or canned is a great way to get the weekly allowance of omega anti-inflammatory and heart healthy recommended by theAmerican Heart Association.

Although traditional recipes for salmon cakes include both eggs and some sort of binding agents such as bread crumbs or potatoes, the workbook is not necessary. By leaving bread crumbs or potatoes and relying on the egg as a binder, not only this recipe is gluten-free, but alsoTout 30,paleo, andcébec also.

Before the advent of nonstick pans, home cooks are typically salmon cakes fried in oil; However, you will not need extra fat to cook the salmon cakes if you have a nonstick pan of good quality. And we promise: they will not sit in the pan.

Topez your cakes of salmon with a doll tartar sauce or a sauce of DILL lighter creamy cucumber if your diet allows it (the recipe for the cake sauce salmon is lower).

Healthy salmon cake recipe

Made 4 servings

Ingredients

• 2 6 oz Cans wild salmon, drained (or replacing 12 ounces baked salmon)
• 2 eggs
• 1/4 cup finely chopped green onion
• 2 teaspoons fresh lemon juice
• 4 teaspoons finely chopped dill
• 2 teaspoons Dijon mustard

How to do it

1. Press the drained salmon in your hands on the sink to remove as much moisture as possible.
2. Place the salmon in a mixing bowl and add the lemon juice, mustard, green onion, dill and egg. Mix well with a folk. Refrigerate for 15-30 minutes.
3. Heat a nonstick pan over medium heat. When the pan is hot, let spoon half the mixture into four big cakes and flatten in the pan. Cook the first side for about 1 1/2 - 2 minutes or until brown, then flip and cook for another minute. Transfer to a serving platter and repeat cooking with remaining mixture.
4. Serve with tartar sauce or cucumber dill sauce, as desired.

cucumber dill sauce

• 1/2 cucumber cup finely diced
• 1/4 cup reduced fat mayonnaise
• 1/4 cup of non-fat Greek yogurt
• 2 tablespoons fresh dill eminence
• 2 teaspoons fresh lemon juice

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