Easy Salmon Cakes

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

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. "

Create a Review

107 Reviews for Easy Salmon Cakes

10/05/2010

Anonymous

I make this with canned tuna, as well....also delish!

Comments

09/27/2010

Anonymous

I'll use other oil (Canola?) no mustard and no dill. I don't like the flavor of them, even though olive oil is probably the healthiest. Crumbs from the crust have more fiber, so it's good to use them. The bones in canned salmon are edible and rich in calcium so I'd use them. I lost 20 pounds just by eliminating desserts and jams with sugar, but I need to lose about 60 more. I was addicted to sugar, but it doesn't bother me much to do w/o it now. It's a little bit of a struggle, when I do a week's grocery shopping, but I buy 3 slices of watermelon and eat that when I get home.
Any recipe calling for all purpose or any other white flour, I plan to replace with whole wheat pastry flour and hope it works.

Comments

09/26/2010

Anonymous

I made this recipe and it was a disappointment. It calls for way too much breadcrumb and the cooking time is a bit too long. I will try it again but with less than half of the breadcrumb and I hope that solves the problem. It honestly felt as if I as eating dried toast. Yuk.

Comments