Canned salmon is an underutilized superfood. I grew up eating this recipe once a week and feel so grateful as I know my brain benefited. This is a good recipe for getting kids to eat salmon and is more economical than fresh.
Salmon cakes:
2, 6oz cans of red sockeye salmon (with liquid)
2 large omega 3 eggs, beaten
1/2 cup bread crumbs (preferably whole wheat) or instant oats
2 tbsp chopped scallions
2 tbsp chopped shallots
4 tbsp chopped parsley
Grated zest of 1 lemon
Juice of 1 lemon
Kosher salt and freshly ground pepper to taste
3 tbsp canola oil
Sauce:
2 tsp prepared horseradish
1/3 cups plain Greek yogurt
2 tbsp chopped dill
1 lemon, juiced
1 tbsp of honey
For the croquettes:
Mix all ingredients together EXCEPT for the oil. Form into patties. Heat the oil over medium-high heat. Pan fry cakes until golden brown on either side. Serve with dill sauce (below).
For the sauce:
Mix all ingredients until well combined.
