Samon Cakes

In 2007, we know that fish is a must eat protein staple. The advantages of making it an essential part of your diet are it's high lean protein content, low cholesterol and saturated fat, and the screamingly limitless amount of fish varieties, tastes, and textures. Salmon is a fish that you just can't go wrong with; it's delectable and can be prepared a thousand ways from Sunday.

I've been making salmon cakes ever since I've had them at a Harlem brunch ten years ago. Although the following recipe is created from canned salmon, salmon fillet may be substituted for fresher quality. But why make your life complicated? This simple recipe allows for a basic reintroduction into the world of fish, and can be served with breakfast, lunch or dinner. They are many versions of this recipe floating around but I found that this recipe does the job without all the bells and whistles.

Samon Cakes

Reciped Serves 2-4
Ingredients:
1 Egg
1/2 Teaspoon Celery Seed
1/4 Cup of Hellmann's Regular or Low Fat Mayo
1 Tablespoon of Deli Mustard
1/4 Cup of Plain or Italian Bread Crumbs
1 Teaspoon of Fresh Chopped Dill or Dry

1 -14.75 Ounce Canned Pink Salmon

1 Teaspoon of Lemon Pepper Seasoning (Optional)
Oil for Frying -Try Canola, Olive or Vegetable.

Open can of salmon and drain. In bowl, mix all ingredients thoroughly. Form patties according to the size you prefer. Heat oil for frying. Brown on each side for a total of 4-6 minutes. Place patties on paper towel to absorb excess oil. Serve Warm.