Canned salmon is a handy ingredient when fresh salmon is not in season. There are many ways to use canned salmon, depending on the type of salmon you are cooking with. I like to eat sockeye salmon by itself or as an addition to salads because of its distinct flavour. Pink salmon, however, tends to be bland, so it requires seasonings. This recipe is quick and easy, and pairs wild pink salmon with cilantro pesto.
When purchasing canned pink salmon in the store, consider BC pink salmon, as it is a sustainable option.
Pink Salmon Cakes with Cilantro Pesto:
- 2 6- to 7-ounce cans boneless, skinless wild pink salmon, drained
- 1 lemon
- 1/4 cup dry breadcrumbs, preferably whole-wheat
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon ground mace or nutmeg
- 1 tablespoon butter
- 1/4 cup canola oil
- 1/4 cup slivered almonds
- 1 clove garlic, peeled
- 4 cups loosely packed cilantro leaves and tender stems
- 1/4 teaspoon salt
- To prepare salmon cakes: Flake salmon into a bowl, removing any small bones or skin. Cut lemon in half; juice one half and cut the other half into 4 wedges. Add the lemon juice, breadcrumbs, mayonnaise, chopped cilantro and mace (or nutmeg) to the bowl. Mix gently with your fingers until well combined. Form into 4 patties 1 inch thick (use a scant 1/2 cup for each). Let sit for about 5 minutes to let the breadcrumbs absorb the flavor.
- To prepare pesto: place oil, almonds and garlic in a blender and pulse to combine. With the blender on medium speed, begin to add cilantro, a handful at a time. Continue, scraping down the sides, until all the leaves are pureed and you have a thick paste. Season with salt and set aside.
- Heat butter in a large nonstick skillet over medium heat until foaming. Add the salmon cakes and cook, gently turning halfway through, until golden on both sides, 5 to 6 minutes total. Adjust the heat and reshape the cakes as necessary.
- Serve the salmon cakes with the pesto and a wedge of lemon. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.
Recipe adapted from: Eating Well