We usually eat fish a couple of times a week, but I must admit that I do tend to stick to the same tried and tested recipes. We eat quite a bit of tinned tuna, but I was feeling adventurous and decided to mix things up a bit by using some tinned salmon – crazy, right?! It’s years since I had it, and most of my childhood memories of it were how my grandma used to make it – mashed with minced onion and vinegar. I felt sure I could do better than that!
After a little thought I decided to make salmon fishcakes (burgers), which I’m happy to say were easy to make and a big hit all round. Salmon burgers usually use breadcrumbs or potato to bind but I wanted to make these carb-free to make it easy for DH (who is diabetic) to eat as much as he wanted.
Tinned salmon is a bit more fiddly than tinned tuna, as it’s necessary to remove the bones and skin from the fish after taking it out of the can. That said, it only takes a few moments and the flavour of the fish is lovely, so definitely worth the effort.
I added more delicious and complementary flavours by using dill, spring onions, and chopped olives. When I described these salmon burgers to my Mum, she told me that she’d done something similar a few days before, with regular onions and capers – great minds think alike! I think there are many variations of the ‘additions’ that would be really yummy in these burgers.
The mixture made four salmon fishcakes, and as I had the spare one cold for my lunch the next day, I can definitively report that these are lovely both hot and cold. A squeeze of lemon elevates them to something fabulous. We enjoyed them with vegetables and salad, but I’m sure they’d be great in a bun with lettuce and mayonnaise. Maybe a slice or two of tomato. Mmmm.
It’s good to ring the changes once in a while. I’ll have to see what other fishes come in tins 🙂
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
- 2 small tins pink salmon (213g each)
- 3 spring onions
- 6 green olives
- 6 black olives
- 50g ground almonds (scant half cup)
- 2 eggs
- 1 tbsp chopped fresh dill
- Pinch ground black pepper
- Olive oil for frying
- Tip the salmon into a bowl and use your fingers and a fork to remove as much of the skin and bones as possible. Mash the remaining salmon with a fork.
- Trim and thinly slice the spring onions. Chop the green and black olives.
- Add the spring onions and olives to the salmon with the ground almonds, eggs, dill and pepper. Mix everything together very thoroughly.
- Dampen your hands and shape the mixture into four patties.
- Heat a few mm depth of olive oil in a frying pan over a medium-high heat. Cook the salmon burgers for 2-3 minutes on each side until golden and crispy and cooked through. Drain on absorbent paper, then serve.
Recipe of the week, hosted by A Mummy Too, and CookBlogShare hosted by Hijacked by Twins.