Thursday, January 15, 2009

Salmon Cake Salad

Canned salmon is economical and versatile. A great source of Omega-3s, we try to add salmon to our diet at least twice a month.

Serves 4
1 (14.75 ounce) can salmon, undrained and flaked
3 Tbsp chopped green onion, including the green parts
1 medium garlic clove, minced
1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
1 Tbsp flour or arrowroot powder
1 egg
1/2 teaspoon sweet paprika
1 teaspoon salt
Several turns of freshly ground black pepper
3 Tbsp olive oil

greens, balsamic vinegar, and olive oil
(red pepper, thinly sliced, optional)

Mix together the salmon, green onion, garlic, dill, flour, egg, paprika, salt and pepper.

Form into 8 patties each about 1/2 inch thick.

Heat oil over medium heat in a large skillet.

Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

Before serving, place salmon over salad greens.

Drizzle with balsamic vinegar and olive oil.

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