These one bowl, one skillet Corny Salmon Cakes are made with convenient ingredients like canned salmon, bread crumbs, frozen corn, an egg, Dijon mustard, and shredded cheese. They’re easy to assemble and provide much-needed omega-3 fats for your family.
When the month of March rolls around, I always think about spring cleaning my kitchen. But in reality, my spring cleaning style is more about shopping my fridge and pantry each week and cooking healthy meals with ingredients that I already have on hand and need to use up. The benefit of that spring-clean strategy is a tidier kitchen but also less food waste, since ingredients that might be languishing in the back of my pantry or on their last legs in the veggie crisper get consumed.
For this month’s Recipe Redux, we were challenged with creating a recipe with at least 3 ingredients already in our refrigerator or pantry and trying not to go to the store to buy anything new. I did just that with these Corny Salmon Cakes, but I did cheat a wee bit by adding chopped fresh chives as a flavor booster.
Corny Salmon Cakes are a Meal Makeover Mom favorite. But in true MMM fashion, I decided to tweak the recipe by adding a few flavor enhancers. From now on, I’ll be adjusting the recipe every time to brighten the flavor. Basically, what I added was the following:
The zest of half a Lemon
A tablespoon of mustard dill sauce vs. Dijon mustard
A tablespoon of chopped fresh chives
And I omitted the Old Bay, because I didn’t need it anymore
- Serves: 4
- Serving size: (2 cakes),
- Calories: 270,
- Fat: 15g,
- Saturated fat: 4g,
- Carbohydrates: 16g,
- Sodium: 610mg,
- Fiber: 1g,
- Protein: 21g
- Two 5-ounce cans boneless, skinless pink salmon, drained and finely flaked
- ¼ cup plus 3 tablespoons dried whole wheat bread crumbs, divided
- ⅔ cup shredded reduced-fat Cheddar cheese
- ⅔ cup frozen corn kernels, thawed
- ¼ cup light mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard or mustard dill sauce
- 1 tablespoon chopped fresh chives
- Zest of half a lemon
- ¼ teaspoon reduced-sodium Old Bay Seasoning, optional
- 1 tablespoon organic canola oil or extra virgin olive oil
- Place the salmon, ¼ cup of the bread crumbs, cheese, corn, mayonnaise, egg, mustard, chives, zest, and Old Bay Seasoning as desired in a bowl and mix until well combined.
- Shape the mixture into 8 patties (a generous ¼ cup each) and coat with the remaining 3 tablespoons bread crumbs.
- Heat half the oil in a large nonstick skillet over medium-high heat. Cook the cakes until the bottoms are golden brown, 5 minutes. Flip the cakes, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes.
Adding seafood to your family’s diet twice a week whether it’s salmon, canned tuna, or tilapia is good for your heart, and these Corny Salmon Cakes are a great way to get started. Each serving has 1 gram of omega-3 fat, which most Americans don’t consume enough of. To put that number in perspective, it’s recommended that you get 250 milligrams to 1,000 milligrams of the long-chain omega-3 fats (DHA and EPA) a day. That’s a lot of numbers to think about, so I aim for 500 milligrams. To find out if you and your family consume adequate omega-3s, check out this online quiz at Always Omega3s.