cooking · Dinner

Salmon Cakes and Sides

For dinner tonight I had a craving for salmon cakes. I meshed a couple recipes together to get this version – and I like them very much. Served with a homemade tartar sauce to dip in, sweet and sour beets on the side.

The salmon cakes work best if you make the base a couple hours ahead of time and chill. Cooking them goes fast.


Salmon Cakes


1/2 cup bell peppers, finely chopped
1/2 cup sweet onion, finely chopped
1/2 cup low-fat mayonnaise
2 Tbsp lemon juice
1 tsp Old Bay Seasoning blend
2 eggs, beaten
1 cup dry seasoned bread crumbs
2 14 3/4-ounce cans salmon, well drained
1 cup all purpose flour
1 Tbsp Old Bay Seasoning blend
vegetable oil
olive oil


In a mixing bowl, combine peppers, onion, mayonnaise, lemon juice and Old Bay. Mash the salmon up separately, making sure all bones are fully crushed (they are quite tasty/edible and provide calcium/protein). some canned salmon has skin, remove if so.
Stir in eggs, salmon and bread crumbs. Using a large disher (or a 1/4 cup measuring cup) make balls and set on a cookie tray. Chill the balls for a couple hours tightly covered with plastic wrap.
In a large mixing bowl combine the flour and second Old Bay. Roll salmon balls in it; flatten into cakes (about 1/2 inch thick), setting back on a tray.
Heat a large non stick skillet over medium high heat. Drizzle in a combo of vegetable oil with a bit of olive oil for taste (canola for example has a higher smoke point) Fry salmon cakes for 3  minutes per side.

Makes about 24.

Mustard Tartar Sauce


2 Tbsp lower fat mayonnaise
2 Tbsp lower fat sour cream
2 Tbsp pickles, diced
4 tsp mustard of choice
2 tsp drained capers
1 tsp chopped chives (fresh or dried)
1/8 tsp True Lemon powder


Mix in a bowl, cover tightly and let chill in the refrigerator for a couple hours.

Sweet and Sour Beets


1 15-ounce can whole beets

1/3 cup white vinegar

1/4 cup white sugar

1 Tbsp corn starch

1 Tbsp unsalted butter


In a medium saucepan put the sugar and cornstarch. Whisk in the vinegar. Drain the beets, reserving 1/2 cup beet juice. Add the reserved juice to the pan. Whisk till combined and bring to a boil over medium heat. Meanwhile, add in the butter and the beets (quarter or cube them up first).

Once it comes to a boil turn the heat off and let thicken. Serve warm or cold.


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