4 SAUCY SALMON CAKESPosted 4 May 2017 by The Saucy Fish Co.
With recent studies revealing that shopping baskets are filled with a too much sodium, – don’t get us wrong, we’re all for adding meal time flavour with a pinch of salt, but let’s be sensible in our portions.
We don’t mean to rub salt in the wounds, but many unexpected foods such as bread contain huge amounts of the pesky white stuff. So, why not try leaning towards more natural and nutritional flavourings such as onions, garlic, red wine and chilli?
For a low salt, high flavour recipe, try our Saucy Salmon cakes. You will need:
○ 1 packet of TSFC Salmon fillets with a Chilli, Lime and Ginger
○ Half a head of lettuce, shredded
○ 1 large tomato, sliced
For your charcoal burger buns:
○ 4 RTE Roasted Lemon & Herb Salmon fillets with Lemon & Dill mayo
○ Olive oil
○ 3 cloves of garlic, crushed
○ 1 large onion, finely chopped
○ 1 stalk celery, finely diced
○ 2 tablespoons fresh dill
○ 1 Large egg, beaten
○ 600g whole-wheat breadcrumbs
Preheat the oven to 200°C, then heat a teaspoon of oil in a frying pan, adding your onion, garlic and celery. Cook for around 3 minutes, then remove from the heat.
Place all RTE fillets in a bowl and break them up, then add the beaten egg, fried onion mixture and breadcrumbs, combining everything. Form 8 small cakes, using the mixture. Add more oil to the pan and fry the salmon cakes for 2 minutes on both sides.
Finally, preheat the oven to 180°C and cook the salmon cakes for 15 to 20 minutes. Adding Sauce? Heat the Saucy Mayo for 1 minute in a mug of boiling water and pour over the salmon cakes, serving with the vegetables of your choosing.