And salmoncakes are another delicious way to eat my favorite fish. Salmon, as you know by now, is something I love to eat whether raw in sushi, smoked, baked or seared in a hot pan to get the skin nice and crispy
Place the salmon in a medium-size bowl and use a fork to flake it apart. Shape the salmon mixture into eight patties, each about 2 1/2 inches wide. Heat the remaining 1 1/2 teaspoons of olive oil in the pan over medium heat, add four salmon patties, and cook until their underside is golden, 2 to 3 minutes. Bake the salmoncakes until they’re golden on top and heated through, 15 to 20 minutes
Cook up some quinoa real-quick and you can make salmoncakes two (or a million) ways. Using a quarter cup, measure out ¼ cup of the salmon mixture, dump it into your palm and flatten and shape into a flat circle using your fingers
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
We loved the salmoncakes made this way. Spoon on top of the salmoncakes. 4 ounces boneless, skinless pink salmon, drained. Using a fork, combine the salmon, scallion, lemon peel, 3. Divide the salmon mixture into 2 round patties, each 1/2. Post a Comment 4 ounces boneless, skinless pink salmon, drained