Using canned salmon to fill up on omega-3 fatty acids
By Laura Marrich
These tasty cakes are high in protein, low in fat and way cheaper to make than their crabby cousins. Plus it's very likely that you've already got these ingredients on hand, making it a cinch to throw together for last minute entertaining. Serve them as an appetizer or side dish, dressed up with a little red chile aioli and some lime wedges.
Deviled Desert Salmon Cakes
These cakes taste even better the next day, so feel free to make them ahead of time and store them, covered, in the refrigerator. When you're ready to eat, just heat 'em in the oven at 350 F.
Serves 10 as an appetizer
2 cans (7 1/2 ounces each) salmon, drained
1/2 cup corn kernels, canned or frozen
1/2 cup onion, finely diced
1/4 cup roasted red bell pepper (about 1/2 a pepper), peeled and finely diced
1/4 cup roasted fresh green chile (about 1 large chile, or use canned if you're in a pinch), peeled and finely diced
Kosher salt and fresh ground black pepper, to taste
2 tablespoons light or fat-free mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 plus 1 1/2 teaspoons New Mexico red chile powder, plus extra for garnish
8 dashes Cholula hot sauce, or your favorite brand to taste
3 tablespoons egg whites
1 1/2 cups bread crumbs
Unflavored cooking spray
1) Carefully flake the salmon into a bowl and remove any skin, small bones and cartilage. Add the onion, peppers, corn, salt and pepper. Gently fold together with a rubber spatula, keeping the salmon chuncks in tact.
2) In another bowl, combine the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce and1/2 teaspoon red chile powder. Fold into the salmon mixture.
3) In a heavy-bottomed skillet, combine the bread crumbs with the remaining 1 1/2 teaspoons of red chile powder. Toast over medium-high heat, stirring frequently, until it becomes fragrant and starts to color slightly. Remove from heat and transfer to a bowl.
4) Using a rubber spatula, fold the egg whites into the salmon mixture along with 1/2-3/4 cup of the bread crumb mixture, checking for consistancy.
5) Form the salmon mixture in silver dollar-sized patties that are about 2 inches across and 1/2 inch thick. Carefully coat them with the remaining breadcrumb mixture, shaking off the excess by passing the cakes from one hand to the other. Refrigerate, loosely covered, for 1 hour.
6) Heat a nonstick skillet over medium-high and spray it well with cooking spray. Carefully lift the cakes with a rubber spatula and transfer to the skillet in batches. Cook the salmon cakes until just browned, about 1-2 minutes per side, pressing down lightly with the back of the spatula.
7) Transfer to a serving plate and garnish with a light sprinkling of red chile powder.