Salmon Cakes with Pineapple Salsa - alive magazine
Salmon Cakes The Pineapple Salsa (recipe below) adds a lovely fresh acidity to these salmon cakes. For something a little more substantial…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Ingredients
- 1 lb (450 g) skinless wild sockeye or wild coho salmon, pin bones removed
- 1/3 cup (80 mL) whole wheat bread crumbs
- 2 green onions, finely chopped
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 Tbsp (15 mL) Dijon mustard
- 1 large free-range egg
- 1/4 tsp (1 mL) spicy smoked paprika
- 3 Tbsp (45 mL) fresh coriander, chopped
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) mixed greens
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