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My family's salmon cake recipe (not a dessert)
12 years ago
General
Despite the name "salmon cake", this is a dinner entree that is not sweet and not a dessert - compare "crab cake".
Ingredients:
1 can salmon
1 egg
1/2 c either bread crumbs or oats (blend oats in blender to make them small, almost flour-like)
1/4 c milk (this, or don't drain the salmon)
Optional seasonings:
pepper
salt-free seasoning (Italian type herbs)
celery seed
improvise others if you want (onion, red bell pepper, etc.)
Instructions: Preheat oven to 375°F. If you are using milk, drain the salmon. (If you don't drain the salmon, the salmon cake will have salmon juice that is saltier and more salmony, and you don't have to add milk.) Mix the salmon, eggs, oats (or bread crumbs), seasonings and milk (if any). Spray an 8x8 pan with cooking spray. Press salmon mix neatly into pan. Bake for about 30 minutes, until some of the peaks are lightly brown and the center is not wet anymore.
Salmon varieties and alternatives: My mother was very picky about the salmon she ate or used in cooking - she insisted on wild-caught salmon instead of farmed salmon, as wild-caught salmon tends to be healthier and less sickly - she believed fish farming to be animal cruelty, since fish farms were giant aquatic cages and could not be considered free range. And because wild-caught salmon is more expensive, she sometimes used less actual salmon, and used certain kinds of beans (pinto beans maybe, but I can't remember for sure) as filler to make up for the lost difference in bulk. The result tastes relatively less salmony and relatively more beany, and as such is even more of a "salmon loaf" than the original recipe. Fortunately, beans (like salmon) are also a good source of protein.
Calcium-rich variation: Sometimes my mother liked to intentionally add fish vertebrae into the salmon cake mix. The fish vertebrae are chalk-like, and add calcium to the dish while at the same time absorbing the surrounding salmon flavor.
Serving: The salmon cake is baked in a cake pan, so it is cut and served as square-shaped portions, similarly to cake. Traditionally, we ate salmon cake with added lemon juice and/or apple sauce, as desired to taste.
I hope you love our salmon cake as much as I do, along with the heavenly aroma that hangs in the air.
Ingredients:
1 can salmon
1 egg
1/2 c either bread crumbs or oats (blend oats in blender to make them small, almost flour-like)
1/4 c milk (this, or don't drain the salmon)
Optional seasonings:
pepper
salt-free seasoning (Italian type herbs)
celery seed
improvise others if you want (onion, red bell pepper, etc.)
Instructions: Preheat oven to 375°F. If you are using milk, drain the salmon. (If you don't drain the salmon, the salmon cake will have salmon juice that is saltier and more salmony, and you don't have to add milk.) Mix the salmon, eggs, oats (or bread crumbs), seasonings and milk (if any). Spray an 8x8 pan with cooking spray. Press salmon mix neatly into pan. Bake for about 30 minutes, until some of the peaks are lightly brown and the center is not wet anymore.
Salmon varieties and alternatives: My mother was very picky about the salmon she ate or used in cooking - she insisted on wild-caught salmon instead of farmed salmon, as wild-caught salmon tends to be healthier and less sickly - she believed fish farming to be animal cruelty, since fish farms were giant aquatic cages and could not be considered free range. And because wild-caught salmon is more expensive, she sometimes used less actual salmon, and used certain kinds of beans (pinto beans maybe, but I can't remember for sure) as filler to make up for the lost difference in bulk. The result tastes relatively less salmony and relatively more beany, and as such is even more of a "salmon loaf" than the original recipe. Fortunately, beans (like salmon) are also a good source of protein.
Calcium-rich variation: Sometimes my mother liked to intentionally add fish vertebrae into the salmon cake mix. The fish vertebrae are chalk-like, and add calcium to the dish while at the same time absorbing the surrounding salmon flavor.
Serving: The salmon cake is baked in a cake pan, so it is cut and served as square-shaped portions, similarly to cake. Traditionally, we ate salmon cake with added lemon juice and/or apple sauce, as desired to taste.
I hope you love our salmon cake as much as I do, along with the heavenly aroma that hangs in the air.
