You can't imagine how excited I was to discover no salt added canned salmon in my local markets. I could finally create a low salt salmon cake recipe! I hope you enjoy them as much as I do.
2 servings: 104 mg. sodium per serving
1/2 cup low sodium breadcrumbs, divided
3 Tablespoons chopped green onion (whites and tender greens)
2 teaspoons fresh lemon juice
1/4 teaspoon dried dill weed
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1 small egg, beaten
1 (5.65 oz) can no salt added pink salmon
1 Tablespoon healthy oil
1 small lemon, cut in fourths
1. In a large mixing bowl, place 1/3 cup bread crumbs. Add green onions, dill weed, lemon juice, black pepper, lemon pepper and egg. Mix well.
2. Rinse and drain the salmon in a colander, pressing out all liquid. Remove any hard bones. Add salmon to bread crumb mixture; mix well. Form into 4 patties.
3. Place remaining bread crumbs on a plate. Coat both sides of each salmon cake with the crumbs; then pick up each cake and lightly press the crumbs into the cake with both hands.
1. Heat oil in a 10 inch skillet over medium low heat.
2. Using a spatula, place salmon cakes into the skillet. Cook for about 3 minutes or until lightly browned and crisp.
3. Turn the cakes and fry about 3 minutes on the other side, or until brown. Serve and drizzle with fresh lemon to taste.