I routinely buy canned salmon from Costco, and have to admit that most of the time, I eat it straight from the can to a bowl. Yes, I’m weird and don’t add anything to it, except maybe an occasional green veggie (celery or green beans). Alex, like most normal people, doesn’t eat salmon this way and he needs his Omega-3’s, too!
Every year after Thanksgiving, Costco, hands out a free cookbook that is actually really good. Most of the recipes are sponsored by certain brand names, but a lot of the ingredients are interchangeable and are not just available at Costco. For example, this recipe has the Quaker logo underneath it, refrerring to the oats used, but of course, any type of uncooked oats can be used. This is from the 2008 edition, In the Kitchen the Costco Way, and it includes a recipe for dipping sauce, which I didn’t bother making. It has yogurt and cucumbers, which I’m not a fan of. We didn’t think the salmon cakes needed any sauce, as they were perfectly moist inside. Also, sometimes with canned salmon, a couple bones may be discovered. This can be tricky since they are almost impossible to pick out. I just hope for the best (we got lucky this time-none at all) and if there’s one or two, it’s just a bit “crunchy”….
Dilled Salmon Cakes, adapted from In the Kitchen the Costco Way
1 (14 oz.) can pink salmon, drained, bones removed
3/4 cup Quaker Oats, uncooked
1/3 cup fat free milk
2 eggs, lightly beaten
2 teaspoons onion powder
1 teaspoon dried dill weed
1/4 teaspoon salt
1/2 cup french style green beans (optional)
Combine salmon, oats, milk, eggs, onion powder, dill and salt in a medium bowl; mix well. Then add green beans and stir together. Let stand for 5 minutes. Shape into 5 oval patties about 1 inch thick.
Lightly spray a nonstick skillet with cooking spray. Cook salmon cakes over medium heat for 3 to 4 minutes on each side, or until golden brown and heated through. Makes 5 servings.