Salmon Cakes

You know how some weeks feel like they’re never going to end?

I thought last week was bad but, pffft. Last week has NOTHING on this week.

It all started when my schedule was quadrupole-booked on Tuesday morning and from there, it has been a slippery slope because unfortunately, I tend to not cope with stress or frustration well…and I take it out on the wrong person.

 Sometimes, it is weeks like these that test our character, make us appreciate the slow pace of life when it comes upon us, and be thankful for what we do have. I know these things and after stepping away from the insanity of it all, I can see that. So without dwelling on the bad, I’ll focus on the good of this week.

My healthy heart cooking class making lentil tacos? Huge success. Standing room only! Everyone loved the tacos and I think they are worthy of an appearance in the hospital cafeteria very soon!

I managed 3 workouts — hockey on Monday night and last night, and an elliptical workout on Tuesday.

And…that might be it.

 Wait, no.

One more very, very important good thing happened this week.

I managed to make time for meals that were not only healthy, but QUICK. Even getting home late this week, dinner was done. It was such a good feeling. I sleep like a rock knowing the night before that my dinner for the following night is ready to go and all I have to do is plop it in the crock pot and set it to “low”.

Of course, speedy meals such as this are also a saving grace, especially when they’re full of omega 3’s.

Salmon Cakes from Food Network Magazine

3 (7.5 oz) cans salmon, drained
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup breadcrumbs*
5 Tbsp tartar sauce
1 Tbsp fresh parsley, chopped
1 tsp lemon zest, grated
1 tsp Old Bay Seasoning
1 Tbsp fresh lemon juice
Freshly ground pepper
3 Tbsp extra-virgin olive oil

Directions:

Preheat the oven to 400F.

Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.

Meanwhile, make the topping by whisking the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and pepper to taste in a small bowl.

Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes. Serve with tartar sauce topping.

Yield: 10 salmon cakes

Nutrition Information (per cake): 186 calories; 9.6 g. fat; 31 mg. cholesterol; 265 mg. sodium; 8.2 g. carbohydrate; 0.4 g. fiber; 15.5 g. protein; 2.0 g. sugar

Result: I love the utilization of canned salmon…especially since I’ve had some in my pantry for some time. As much as I love salmon, I find myself reverting back, always, to grilling or baking it. The texture is a bit more like tuna once these are prepared, but the taste was great. Simple to make, I think these could be accented with a great remoulade to make them even better! *use gluten-free breadcrumbs to make gluten-free.

 TGIF!!!!!!

!!!!!

Happy Birthday, Mary!!!!

So excited for the weekend.

Be well,