One of the recipes that I go back to again and again for a quick, easy and inexpensive meal is this one for curried salmon cakes. It is a refreshing blend of curry and apples, which is a little unexpected and a little exotic for a weeknight meal :). The recipe originally came from Sunset magazine. It is full of healthy ingredients, so I follow it pretty closely. I am just passing it along, since it’s one of my favorites :).
Curried Salmon Cakes
From Sunset magazine
2 large eggs
2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed (make sure it is wild salmon vs. farmed)
1/2 cup finely chopped apple
1/4 cup dried bread crumbs (I use panko)
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil
1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
I served these with a simple salad and quinoa pilaf. Yum!