Monday, February 20, 2012
Jack simply won't eat school lunches; These salmon-grain cakes are his favorite packed lunch request and I am happy to oblige.
Simple to make, packed with omega-3's and whole grains and good cold, hot, in a salad, on a sandwich or just plain finger food.
2 14.75 oz cans Wild Alaskan Pink Salmon
2 cups cooked quinoa or 2 cups cooked barley
2 tsp dried dill (optional)
3 T dijon mustard (optional)
1. Beat 4 eggs in a large bowl.
2. Add the dill and mustard and mix well.
3. Add cooked quinoa (or barley), mix well.
4. Drain the cans of salmon and place the meat in the bowl.
5. Get your hands in there and mix...you want this to be very wet and well mixed.
6. Heat a skillet on high and add 1 tsp of canola oil (or whatever you like to use). Adjust heat as needed.
7. Using a 1/4 cup scoop, scoop the mixture into your hand and form a patty.
8. Place as many cakes into the hot skillet as can easily fit.
9. After 6-7 minutes, turn the cakes, cook for 6-7 minutes more.
10. Remove cakes from skillet and place on a cooling rack.
11. After cakes are cooled, place on a cookie sheet and freeze.
12. Pop frozen cakes in a freezer bag to dole out for packed lunches or a quick dinner.
13. When packing in a lunch, I've found that microwaving them for 15-20 seconds insures that they aren't still frozen at lunch time!