Panko-crusted Salmon Cakes with Roasted Lemon

I cook salmon almost every week and always cook extra to eat leftover to help me get my 2 servings of Omega 3 Fats each week. Why you ask? Omega 3 Fats are so important -- they help reduce inflammation, boost memory, keep your heart and eyes healthy and help prevent cognitive decline. So many good reasons to eat your Omega 3 Fats! (If you’re not a fish eater –talk with a registered dietitian about how you can get this really healthy fat).

Back to my recipe… I usually eat the leftover salmon on a salad but decided to try my hand at making salmon cakes for a warm meal instead of a cold salad. I prepared this recipe two ways – one with a Panko bread crumb crust and one with a sunflower-sesame seed crust. I honestly liked both of them a lot, but the breadcrumbs were the winner.

By the way, if you don’t want to cook fresh salmon you can make this recipe using canned salmon instead. Simple, easy!

Salmon Cakes with Asparagus and Roasted Lemon

Prep Time: 10 minutes; Cook time: 6-8 minutes

Total Time: 16-18 minutes

Ingredients:

·         6 oz. cooked salmon (fresh leftover or canned - though the sodium will be higher)

·         1/4 cup panko breadcrumbs + extra to coat patties

·         2 teaspoons chopped fresh parsley

·        2 Tablespoons plain Greek yogurt

·         1 egg white

·         1 ½ teaspoons Dijon mustard

·         1 teaspoon Worcestershire sauce

·         Salt and freshly ground pepper to taste

·         Olive oil for frying

Preparation:

1.      In a medium bowl stir together salmon, breadcrumbs and parsley, breaking up any chunks of salmon into smaller pieces.

2.      In a small bowl, whisk together Greek yogurt, egg, mustard, Worcestershire sauce, salt and pepper. Add this mixture to salmon mixture and mix until thoroughly combined.

3.      Form salmon into a patty. On a separate plate sprinkle extra breadcrumbs. Coat both sides of patty.

4.      In a large skillet over medium-high heat, coat pan with just enough oil to cover. Once hot, add salmon cake and cook about 4 minutes, then turn and cook an additional 3-4 minutes or until browned.

5.      Serve with lemon.

Makes 1 large or 2 medium salmon cakes.

Nutrition Information (for 2 medium salmon cakes):

240 Calories, 12g Total Fat, 3g Saturated Fat, 0g Trans Fat, 60mg Cholesterol, 220mg Sodium, 360mg Potassium, 8g Total Carbohydrate, 1g Sugar, 0g Dietary Fiber, 23g Protein