A food post for the day! Yup, it’s been quite a while since I’ve done a food post and honestly, the reason is two fold. One is that I haven’t made much of anything new in awhile and second is that if I did, I forgot to take pictures. 😛
But here you go! I made these over the Summer and they were good! I paired them with baby bok choy because the flavor of the cakes was Asian and so, therefore, felt they went well together.
Good news is that besides them tasting good, this salmon cake recipe is easy AND it has a secret ingredient, so possibly appealing for kids. Read on to see how it went.
The ingredients seem easy enough, right? Canned salmon, panko breadcrumbs, zucchini (the secret ingredient!), toasted sesame oil, eggs, scallion, and soy sauce. Not sure about you, but I do like having canned (or a pouch) of salmon around for those last minute meals, like this night was for me. I looked around to see what I had in the pantry and fridge that I could make in a flash. And was on the healthier side. Most of the ingredients, minus the zucchini, I usually have on hand. But I’m sure if you didn’t have a zucchini on hand, the recipe would still work.
Here’s my prep – drained the salmon and rinsed the baby bok choy. (I used this baby bok choy recipe)
Salmon all drained and flaked.
I didn’t show the grating of the zucchini but it’s easy to do and goes fast with just 1 zucchini. Just put all the ingredients together in a bowl.
And then mix them all together. 😀
Meanwhile, I started working on the baby bok choy. Note: I happen to have a wok that I got like a zillion years ago right after we got engaged. I won it at some event at Bloomingdales. Hahaha. A regular frying pan would suffice.
I also took this chance to start the grill.
Cakes formed and ready for the sesame oil.
Now they’re ready to go on the grill!
All done! That’s it!
Sorry I don’t have a more finished picture of the bok choy. I believe things got hectic in my house and I totally forgot. Just know that it was yummy and paired perfectly with the salmon cakes. However, my husband declared he’s not a big fan of the bok choy. His loss I tell you! Lol. Did I mention kids may even eat this?!! I’d give it a shot considering the recipe is from Parents Magazine!
- 1 14.75 oz can skinless, boneless pink salmon, drained and flaked
- 1 cup panko breadcrumbs
- 3 eggs, lightly beaten
- 1/2 cup grated zucchini (about 1 zucchini)
- 2 green onions, finely chopped
- 1 Tbsp reduced-sodium soy sauce
- 1 Tsp. sugar
- 1/2 Tsp. black pepper
- 1 Tbsp sesame oil
- Optional: Serve on buns
- Pair with: Garlic Baby Bok Choy
- Recipe from: Parents Magazine, tested by me, Renee LeVine