Summer, for me, is about enjoying the outdoors and delicious, light meals with friends and family.
The light meals I enjoy often include fish and salads using the abundance of fresh, local produce available. When I don't have immediate access to fresh or frozen fish, I always have some canned salmon in my pantry. So salmon patties are a great option!
I really wanted a salmon patty recipe that didn't use bread crumbs or store-bought mayo, and discovered this amazing recipe at An Oregon Cottage. I have adapted it just to double the recipe to feed a family...or leftovers for lunch the next day! Jami also suggests a yummy honey mustard dressing to have with it and your salad. This recipe is now a staple in my home. I hope you enjoy it as much as we do!
2 cans salmon (213g each)
2 tsp. lemon juice
2 tsp. Dijon mustard
6 Tb. ground flax seed
4 Tb. chopped green onion
2 eggs, whisked
2 tsp. sriracha sauce (recommended, but optional)
Salt and pepper to taste
Drain the salmon and flake in a bowl.
Add all the remaining ingredients and mix well.
Let sit for 5 minutes before dividing evenly into patties, about 10 cm diameter each.
Place salmon cakes in pre-heated, oiled pan on medium heat. Fry on one side until browned, then flip, browning on the other side and heated through. Serve immediately.
Summer Stillness - If you're in the Northern Hemisphere, summer often means ease in enjoying the outdoors. The warmer air and water can be savoured in so many ways. This week's 3 minute mindful moment is audio of a summer visualization.