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Easy Salmon Cakes

Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.7 (956 votes)

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.



READER'S COMMENT:
"''Crumbs from the crust have more fiber, so it's good to use them. '' There is nothing true about this statement at all. "

116 Reviews for Easy Salmon Cakes

09/23/2009
Anonymous

I substitute quick oats for breadcrumbs in my salmon cakes. It adds real whole grain (and nutrition value), is very convenient (eliminates the breadcrumb-making process), doesn't change the texture or taste, and nobody notices the difference.

Alice, Brighton, MI

Comments
09/23/2009
Anonymous

Instead of using bread crumbs try using stuffung or tear some slices of regular bread.

Dale Frock, Hanover, PA

Comments
09/23/2009
Anonymous

Everyone loves these. i add horseradish and some mayo. i also double recipe and freeze.

chana, Huntington, VT

Comments
09/23/2009
Anonymous

Try red peppers, celery and onion, mustard but NO NEED to saute; just chop and mix add 2 slices bread crumbs, TWO eggs but add a 2 teaspoons of BAY SEASONINGS for a little kick then saute lightly in the olive oil till golden on both sides. NO need oven! delicious and quicker!

Joe Conlon, San Mateo, CA

Comments
09/23/2009
Anonymous

Try red peppers, celery and onion, mustard but NO NEED to saute; just chop and mix add 2 slices bread crumbs, TWO eggs but add a 2 teaspoons of BAY SEASONINGS for a little kick then saute lightly in the olive oil till golden on both sides. NO need oven! delicious and quicker!

Joe Conlon, San Mateo, CA

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