Pink Salmon Cakes with Cilantro Pesto
Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.
Make Ahead Tip: Cover and refrigerate pesto for up to 1 week.
To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
1/2 starch, 2 lean meat, 3 fat