Salmon Cakes

Salmon Cakes.  I had some fish that I needed to use (poor meal planning on my part).  I started with the Cooks Illustrated recipe for salmon cakes changed it to only include whole grains, and voila!  It was outstanding!

Cooks Illustrated Salmon Cakes

• 1 1/4 lbs uncooked salmon fillets
• Whole wheat, home made bread crumbs (about 7-8 T)
• 2 tablespoons mayonnaise
• 1/4 cup minced onion
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon table salt
• 1 1/2 tablespoons lemon juice
• 1/2 cup whole wheat flour
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 3/4 cup whole wheat bread crumbs (to roll the patties in)

Directions:

1.  Skin the salmon. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.

Truly good!  I used less oil than the recipe calls for in the hopes to reduce the calorie load.   I'll definately make them again  I ate them with some steamed broccoli (one of the few things Charlotte will eat consistently, so we eat it a lot).

On program, good, and healthy (except for the frying bit).