It’s our boy’s birthday week. And even though he’s now fully grown with a wife, career in the Air Force, and a life of his own stationed in the desert too far away; his mother still wants him to have all of his favorite foods from childhood.
Because it’s his birthday!
Our boy didn’t handle cow milk well when he was very young and there were sadly few alternatives like the almond, soy or cashew milk so wildly available today. So I set out on a plan to ensure that he had plenty of calcium heavy food in his diet.
That’s when salmon cakes became a cheap, healthy and regular dinner item. The best part is that everything you need for this super simple dish is probably already in your pantry or refrigerator.
1 can Alaskan canned salmon
1/3 cup (plus more if you need it) bread crumbs…fresh or store bought are fine, cracker crumbs also work
1/4 cup of milk (soy or other alternatives)
Chopped fresh rosemary is optional but it gives a good boost
Drain and rinse the salmon in a colander. Then take a fork and crumble the bones and skin. Don’t worry, it’s not as gross as it sounds.
Combine salmon, egg, bread crumbs, rosemary and pepper in bowl. Drizzle with the milk until mixture reaches a consistency that is easy to assemble into round balls. Shape the mixture into balls or press into patties and cover with plastic wrap and refrigerate until firm. When ready to cook, pour a small amount of olive oil in a skillet, warming over medium heat. Add the cakes and brown on both sides. This makes about five patties.
Our boy would—and continues to— eat these on sandwich buns or as small round poppers dipped in mustard. I prefer them with a salad, roasted potatoes and Cecelia’s homemade French dressing (Nectar of the Gods recipe first published in September, 2014).
However you eat them, they’re easy and delicious.