New Year’s resolutions are funny in the way that they manifest themselves. For several years now, my husband and I have been honing in on our finances, working hard to save responsibly, give generously, and cut out the extra fluff in favor of purchases that will last. We are most certainly not perfect, hence the need to focus and re-focus several years in a row, but the intention is there and it’s a good one.
I say this because one of the things I’m working on is eating well, something that can be hard to do when you live and work on a tight budget. Two things that have worked incredibly well for me thus far, though, are De Nigris balsamic vinegar and canned wild Alaska salmon! I never really had canned fish of any kind growing up for the main reason that my dad is not a huge fan so we just ate other things. If I had known how versatile it is I might have tried cooking with it sooner!
Something I’ve found that works for me with dinner these days is prepping almost everything in the morning or during nap time, and then just cooking it off in the evening. These salmon patties are a perfect example, and the great thing is that the flavors really have a chance to marry, creating a perfect end result. I’ve gone so far as to form the patties and then refrigerate them on a wax paper-lined baking sheet, making it so that all I have to do is cook them off and throw together a salad for a healthy meal.
Feel free to adjust the spices to your liking, although I love the way the sweetness of the balsamic vinegar plays with the spiciness of the other seasonings. Feel free to adjust as needed based on your own taste!
Ingredients (Serves 4-6)
28 ounces canned wild Alaska salmon, bones removed - 2 large eggs - 1/2 cup Panko breadcrumbs - 1 large carrot, grated - 1/2 red onion, grated - 2 garlic cloves, minced finely - 2 tablespoons De Nigris balsamic vinegar (I used Gold Eagle) - 1 tablespoon Dijon mustard - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes - 1 teaspoon reduced sodium Old Bay seasoning - 2 tablespoons olive oil
- In a large bowl combine the breadcrumbs, eggs, carrot, onion, garlic, balsamic vinegar, Dijon mustard, salt, pepper, red pepper flakes and Old Bay seasoning.
- Stir until well combined.
- Add the salmon and stir to combine, allowing the salmon to flake while stirring.
- Scoop the salmon cakes into 1/4-cup mounds, then gently press flat.
- Heat a nonstick skillet over medium heat.
- Add the olive oil.
- Place the formed salmon cakes into the hot skillet, about 1 inch apart, and cook for 3 minutes per side.
- Remove the salmon cakes and repeat in batches until all of the salmon cakes are done.
- Serve hot.