Salmon Cakes and some tasty cooked cabbage
This is one of my favorite go to easy recipes that’s borrowed from Natasha’s Kitchen. I make it with canned salmon and often use dried parsley unless I happen to have fresh. I also throw in a hefty dose of Old Bay seasoning, which I think makes everything seafood-y better. Another tweak — the recipe calls for cooking the onions and red pepper first which does add a nicer flavor, but honestly, I rarely do that. Usually I just throw them into the mix raw - time saver! Here’s the original recipe link:
Salmon Cakes
Ingredients:
1 lb fresh salmon filet (I use 3 cans of canned salmon, well drained)
garlic salt and black pepper, to taste
avocado oil/ghee/butter to sautee patties
1 medium onion, I go lighter on the onion with the kids
1/2 red bell pepper, finely diced
1 Tbsp old bay seasoning (or any cajun blend)
1 cup panko bread crumbs
2 large eggs, lightly beaten
3 tbsp mayo
1 tsp worcestershire sauce
1/4 cup dried (or fresh) parsley
Assembly:
Assemble all ingredients in a bowl and mix to combine. Beat the eggs together first either separately or once they’re in the bowl with a fork. Warm large skillet to medium/medium high with avocado oil/ghee (I use some of both) until just starting to sizzle. Meanwhile, form salmon mixture into patties with your hands and approx 2 Tbsp of mix. If you want larger patties just let them cook a bit longer. But if consistency won’t hold a patty shape, add either more bread crumbs or more mayo. Once oil is warmed, place patties into the skillet and cook for 3-4 minutes per side until browned to your liking. If browning too quickly, turn down heat. After the first batch of patties is done, add 1-2 TBSP more of oil/ghee/butter to the pan before cooking the remaining patties. Serve with tarter sauce or ketchup (my kids like them with ketchup) or plain. Note: for kids I always cut them up well since even canned salmon can have the occasional bone. Enjoy!
Sauteed Cabbage
I love the organic pre-shredded bags of cabbage and carrots at Trader Joe’s or Whole Foods. Saute part or a full bag with a couple tablespoons of oil (avocado or ghee are my choices, then maybe finish with some olive oil for flavor). It cooks in 4-5 minutes, stirring around occasionally. Sprinkle either salt/pepper/garlic salt or a shake or two of old bay for added flavor as it cooks. I love serving this as a veggie side or with sausages. It’s a super easy way to eat oh -so - healthy- cabbage. Like spinach or kale, the amount cooks down significantly - so don’t be alarmed by how big the pan looks when it’s raw!