Nut-Crusted Salmon Cakes
- Prep Time 0:20
- Cook Time 0:10
- 13 Comments
It wasn’t that I’m not glad that I bought that huge piece of wild salmon on sale this week, it’s just that…well…I’ve eaten it for almost every single meal this week and I’ve been kind of getting tired of it. When I came home tonight, after hitting happy hour with the fabulous Cathy Erway, I knew I had to face the still-not-gone salmon again, and I was determined to like it. After a little puttering around, this is what I came up with, and, you know what? If it happened that there were leftovers of this yummy dish (which there aren’t), I wouldn’t fuss at having to eat them tomorrow.
- 1/4 cup raw almonds $3.50 for 8 oz.
- 8 oz cooked, flaked salmon $6.50
- 2 cloves garlic, minced Pantry
- 1/4 red onion, diced $0.50 for a whole onion
- 2 tbsp mayonnaise (I like to make my own) Pantry
- 1/2 red bell pepper, chopped finely $1 for a whole bell pepper
- 1/4 tsp each salt and pepper Pantry
- olive oil for frying Pantry
Total Cost of Ingredients $11.50
Place almonds in a food processor or blender and pulse until a almonds are crushed into a fine meal. Alternately, place almonds in a plastic zip-lock bag and mash using a rolling pin until the aforementioned result is achieved. Spread the crushed almonds out on a clean plate and aside.
Combine salmon, garlic, onion, mayonnaise, bell pepper, salt and pepper in a mixing bowl and use hands to mix well. Form salmon into about 4 cakes, approximately 3 1/2” in diameter.
Gently dip each patty in the ground almonds, coating each side of each patty.
Heat about 2 tbsp extra virgin olive oil in a large nonstick frying pan over medium-high heat. Fry the cakes, adding more oil if necessary, for 4-5 minutes on each side, or until golden-brown and crispy.
Serve plain or over lightly-dressed mixed greens.