Easy Salmon Cakes

Easy Salmon Cakes

AS SEEN AT THE WZID WOMEN’S EXPO

Eating healthy never tasted so good. These salmon cakes are a healthy alternative to crab cakes and far more affordable made with pantry staples. Serve them on a bed of spring greens lightly dressed in fruity vinegar and our NEW Zesty Lemon Olive Oil, and you have got the perfect light meal for the entire family.

SERVINGS:
2 People
PREP TIME:
10 Minutes
COOK TIME:
10 Minutes
DIFFICULTY:
Easy
COURSE:
Appetizer, Brunch, Dinner, Lunch
CUISINE:
American
DIET TYPE:
Gluten Free, Pescatarian
SEASON:
Summer

  • 1 can wild caught salmon
  • 1 TBSP Mayonnaise
  • 1 tsp spicy mustard
  • 1 egg
  • 1 TBSP Cucina Aurora Veggie Dill Mix
  • 1/4 cup bread crumbs, plus more for coating
  • 2-3 TBSP Cucina Aurora Roasted Garlic or Hot Pepper Infused Olive Oil
  • Spring Mix salad greens
  • 2 TBSP Cucina Aurora Zesty Lemon Olive Oil
  • 1 TBSP Raspberry, Champagne or other sweet vinegar
  1. Heat a medium skillet on medium heat.
  2. In a bowl combine salmon, mayo, mustard, veggie mix, egg, and 1/4 cup bread crumbs. Mix well until all ingredients are combined.
  3. Coat skillet with 2 TBSP Garlic or Hot Pepper Oil.
  4. Form patties with the salmon mixture, by rounded tablespoon and place in the hot oil.
  5. Pan fry on each side for 2 minutes (or until golden brown) using a fork or tongs to flip the cakes over very gently.
  6. Toss spring greens with Zesty Lemon Olive Oil, and your choice of fruity mild vinegar.
  7. Serve warm salmon cakes atop the dressed salad and ENJOY!

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