Salmon cakes - Eating foods rich in Omega-3

Ingredients

• 1 1/2 pounds baked salmon
• 1 large egg, beaten
• 1 1/2 teaspoon Dijon mustard
• 1 teaspoon non-fat mayonnaise
• 3 1/2 teaspoons extra-virgin olive oil, divided
• 3 medium scallions, finely chopped
• 1 stalk celery, diced
• 1 tablespoon chopped fresh parsley
• 2 cups fresh whole wheat breadcrumbs
• 1/2 teaspoon black pepper
• 1 lemon
  

Directions

• Preheat oven to 450 degrees F.
• Spray baking sheet with cooking spray.
• In a bowl, flake salmon with a fork to remove any skin and bones.
• Add egg, mustard and mayonnaise to salmon and mix well.
• Heat 1 1/2 teaspoons of oil in a large skillet over medium-high heat.
• Add celery and scallions and cook until softened (about 3-4 minutes).
• Stir in parsley and remove from heat.
• Add onion mixture to salmon and mix well.
• Add breadcrumbs and pepper and continue mixing.
• Shape into 8 patties.
• Heat remaining 2 teaspoons of oil in the skillet over medium heat.
• Add four patties and cook 2-3 minutes on each side.
• Remove from pan and place on baking sheet.
• Repeat with remaining four patties.
• Bake the salmon cakes in the oven until golden brown on the top (about 15 minutes).
• Serve with lemon wedges.

These salmon cakes are moist on the inside and crispy on the outside for a wonderful texture and flavor. If you are in a hurry, you can used canned salmon or albacore tuna in place of baked salmon.

Salmon is rich in Omega-3 essential fatty acids, which are an important part of a healthy diet. To encourage young children to eat salmon cakes, you can serve them in a whole wheat pita bread as sandwiches.

Salmon recipes

• Pecan Crusted Salmon with Mesclun
• Teriyaki Salmon Skewers with Grapefruit
  
• Oven Bar BQ Salmon