****Low Carb Smoked Canned Salmon Cakes: A Busy Chef’s Delight**** 🐟 🌟
Ah, the modern conundrum: you want a delicious meal, but your schedule is tighter than a pair of skinny jeans after Thanksgiving. Fear not, my frazzled friend! We’re diving into the world of smoked canned salmon cakes—because who has time to cook fish when you can pop open a can and pretend you’re gourmet?
**Ingredients:**
– 2 6.7 oz cans of Bar Harbor Foods ® Wild Smoked Alaskan Salmon Fillets (because no one has time to catch their own fish)
– 2 stalks of celery, finely chopped (for that satisfying crunch)
– 1 small onion, finely chopped (tears are optional)
– 1/2 cup mayonnaise (the magic glue that holds it all together)
– Salt and pepper to taste (like a culinary pep talk)
– 1 tablespoon of lemon juice (because every dish deserves a little zing)
– 1 cup flour mixed with 1/2 cup cornmeal in a pie plate or large dish
– Olive oil for frying (we’re fancy now)
**For the Mash:**
– 1 small head of cauliflower, cut into florets
– 2 medium sweet potatoes, peeled and cubed
– Salt and pepper to taste
– A dash of olive oil or butter (because let’s be real, butter makes everything better)
**Instructions:**
1. **Get Your Mash On:**
– In a large pot, bring salted water to a boil and add your sweet potatoes and cauliflower. Cook until both are tender—about 15 minutes. You could use a fork to check tenderness or just poke them with your finger like a true culinary warrior.
– Drain the veggies and return them to the pot. Add salt, pepper, and a splash of olive oil or butter. Mash it all together until you have a creamy concoction that would make even the most sophisticated chef weep tears of joy.
2. **Salmon Shenanigans:**
– In a mixing bowl, combine the smoked salmon (drained and flaked), chopped celery, chopped onion, mayonnaise, lemon juice, salt, and pepper. Stir it well—think of it as an impromptu dance party for your ingredients.
– Form the mixture into patties. Aim for about six cakes; they should be roughly the size of your palm—because let’s face it, if they’re too big, you’ll have trouble fitting them in your mouth!
– Roll in the flour and cornmeal mixture
3. **Fry It Up:**
– Heat some olive oil in a skillet over medium heat. Once it’s shimmering like it’s ready for its close-up, gently place your salmon cakes in the pan. Fry for about 3–4 minutes on each side until they are golden brown and crispy. Flip them with all the grace of a seasoned pro—or at least try not to splatter hot oil all over your kitchen.
4. **Plating Perfection:**
– Serve those glorious salmon cakes over your creamy cauliflower and sweet potato mash. Drizzle with any leftover lemon juice for that extra pizzazz, and garnish with more chopped celery if you’re feeling fancy.
And voilà! You’ve just whipped up a fabulous meal that looks like you slaved away in the kitchen for hours—but really took just enough time to avoid sleepless nights. Now go forth, enjoy your smoked salmon cake triumph, and maybe even take a moment to pat yourself on the back—after all, you earned it!
You can find our naturally smoked Wild Alaskan Salmon Fillets in our online SHOP.