All of the rain lately has us feeling lazy, so this week we were looking for an easy and nutritious recipe to make for dinner. We checked the pantry and realized we had all the ingredients needed to make salmon cakes. One of our favorites, this quick and easy recipe is simple to make and requires only 9 basic ingredients! It’s one of our go-to meals because it’s inexpensive and provides a nutritional punch with omega 3s in the salmon and iodine in the seaweed.
Ingredients (makes 4 salmon patties):
1 cup of rice
2 cups of water
1 can of salmon
1 tablespoon of potato starch
¼ cup of tamari (or soy sauce)
¼ cup of mirin
1 teaspoon of coconut oil
Seaweed for garnish
First, cook the rice. A short grain rice would be more traditional for a Japanese dish, but any rice will do. Add rice and water to a medium saucepan and bring to a boil. Watch the pot to ensure the rice does not boil over. Reduce the heat to medium-low and cook the rice for about 7 minutes with the cover slightly ajar (the water will be nearly absorbed). Turn the heat off and let the rice stand covered for another 10 to 15 minutes.
While the rice is cooking, add the salmon, egg and potato starch to a bowl and mix well.
Make four patties with the salmon mixture. Melt 1 teaspoon of coconut oil in a medium pan. Once the pan is hot, add the salmon patties and cook for 4 minutes.
Mix the Mirin and Tamari in a prep bowl.
Flip salmon patties and add the Mirin and Tamari to the pan.
Cook for an additional 3 minutes until each side of the patty is brown. Put a heaping of rice in a bowl, top with a salmon patty and add seaweed. Serve.