- 3 slices fresh whole-wheat sandwich bread
- 1 (15-oz) can of salmon, drained
(Make sure you buy boneless skinless canned salmon!)
- 1 egg beaten
- 2 scallions, finely chopped
1/4 cup finely chopped water chestnuts
-1/4 cup finely chopped cilantro (I did about 1 tsp dried)
- 1/4 t freshly ground black pepper
-1 T EVOO
First, break your bread into pieces and process in a food processor until you have very fine breadcrumbs.
Next, start flaking salmon apart in a mixing bowl with a fork.
Add the egg, and mix well!
Add the scallions, water chestnuts, cilantro, pepper, and breadcrumbs. MIX THOROUGHLY.
Shape your mixture into 6-8 patties. I did 8 small ones, but you could do 6 slightly bigger ones if you'd like. I also put mine in the fridge for about 15 minutes just to make them hold together a little better before SKILLET TIME!
Heat your skillet over medium heat and add the oil. Add your patties to the skillet and cook for 5 minutes
After 5 minutes, flip them and brown the other sides for about 5 more!
Place on a platter and keep warm if your noodles aren't quite finished yet!
There is an optional sauce for these that I will include at the bottom. I took the easy way out, but incase you want it, scroll to the bottom before you finish reading!
-1/2 pound whole wheat spaghetti
- 1/4 cup reduced-sodium soy sauce
- 1 T Sesame Oil
- 1 T EVOO
- 1 T rice-wine vinegar, or lime juice
- 3/4 t crushed pepper
- 1/2 bunch scallions, thinly sliced (reserve some for garnish)
- 2 T dried cilantro (reserve some for garnish) - OPTIONAL
- 2 cups snow peas
-1/4 cup toasted sesame seeds
First, cook your noodles for about 11 minutes. Drain, and rinse with cold water. (This dish is NOT served warm!)
Meanwhile, whisk together soy sauce, sesame oil, olive oil, vinegar, crushed red pepper, most of your scallions, and most of your cilantro.
I bought snow peas in bags, so i clipped the corner and microwaved each small bag for 2 and half minutes. Follow whatever directions come on your peas, or just steam/boil/cook them!
Allow peas to cool
Add the peas, and add your COOLED noodles.
You're ready to plate. I whipped up a little Miracle Whip with a splash or two of soy sauce for a topping on the salmon cakes.
Oh my goodness, these were so good together! We finished off the noodles and had a couple of salmon cakes leftover for lunches this week! THIS MEAL IS SOO GOOD, SO easy, and SO affordable! Try it out and ENJOY :)
Optional Ginger Soy Sauce Topping:
1/4 cup nonfat plain yogurt
1 T Mayonnaise
3/4 t freshly grated ginger
1/2 t sesame oil
1/2 t low-sodium soy sauce
Or just splash the soy sauce in the mayonnaise and cheat like I did!