These simple cakes make a satisfying meal when paired with brown rice and roasted vegetables or your favorite salad.
- Nonstick cooking spray
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, finely chopped
- 2 tablespoons dried parsley
- 15 ounces canned wild salmon, drained, or 1½ cups cooked wild-caught salmon
- 1 large egg, lightly beaten
- 1½ teaspoons Dijon mustard
- 1¾ cups rolled oats
- 1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 450°F. Coat a baking sheet with nonstick cooking spray and set aside.
2. Heat 1 1/2 teaspoons of the olive oil in a large, nonstick skillet over medium-high heat.
3. Add the red onion and cook, stirring, until softened, about 3 minutes.
4. Stir in the parsley, then remove from the heat.
5. Place the salmon in a medium-size bowl and use a fork to flake it apart; remove any bones and skin. Add the egg and mustard and mix well, then add the onion mixture, oats and pepper, mixing well. Shape the salmon mixture into eight patties, each about 2 1/2 inches wide.
6. Heat the remaining 1 1/2 teaspoons of olive oil in the pan over medium heat, add four salmon patties, and cook until their underside is golden, 2 to 3 minutes.
7. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
8. Bake the salmon cakes until they’re golden on top and heated through, 15 to 20 minutes. After cooking, pat off any excess oil with a paper towel.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
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