I’ve had six cans of Costco’s Wild Alaskan Salmon in my pantry for months with wild ideas of making some healthy salmon salad and guess what ? I still haven’t done it. But…. in an effort to keep up with my “clean out the pantry challenge” this week, I opened those babies up this weekend and made the BEST salmon cakes I’ve ever had! Ok, the only salmon cakes I’ve ever had. But, they really exceeded my expectations (and Mike’s too) !
I was inspired by a recipe I found by “Hey Keto Mama”, but made a few changes based on what I had at the house…. because remember that “clean out the pantry challenge” means you literally don’t buy groceries and you use what you have on hand!
Ingredients:
- Wild Alaskan Salmon Cans (two 5oz cans drained)
- 1/2 cup Mayo
- 1/4 cup Cilantro
- 1 Egg
- 1/2 half Lemon/Lime
- 1/4 cup Panko Breadcrumbs
- 1/2 Jalapeno diced
- 1/4 Red Onion finely chopped
- 1/4 tsp Garlic Salt
- Pepper to taste
- Avocado/Canola Oil
- 1/4 cup Sour Cream
- 1 whole Avocado
Salmon Cakes
Keeping this simple because I typically don’t measure things (sorry not sorry)…. my momma always told me to taste test and that was the best way to cook!
Mix together the salmon, mayo, egg, panko, red onion, jalapeno, salt and pepper until mixed evenly. Sort into 4 inch patties on a cutting board while you warm up your cast iron pan with your choice of oil. You want to get this really hot before searing! One way to test if its sizzling hot is to sprinkle a little panko. If it doesn’t sizzle, its not ready! Sear both sides of the patty about 2-3 minutes on each side until golden brown! Eat while hot!
Avocado Crema
Blend until smooth one whole avocado, sour cream, squeeze half of a lemon/lime, add salt and pepper to taste and a splash of water. Add a small scoop on top of the salmon cake and garnish with cilantro!
Let me know if you try these and what you think! I had planned on saving these for dinner tonight, but I’m not sure they will see past lunch!
xoxo
Ashley
