If you are trying to boost your intake of omega-3s, try this simple favorite. Salmon is one of the most common sources of omega-3 fish oils. It is a great way to use convenient canned (or leftover) salmon. The tangy sauce provides a tart balance.
Ingredients
• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• Two 210g canned salmon, drained, or 400g cooked salmon
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh wholemeal breadcrumbs
• 1/2 teaspoon freshly ground pepper
• 1 lemon, cut into wedges
Preparation
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Heat 1 1/2 teaspoons oil in a large nonstick frying pan over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 5-7 cm wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with tartare sauce and lemon wedges.
