Approximate Prep and Cooking Time: 30-40 Minutes
Approx. Total Cost: $8.81 (or $4.41/serving)
1 1/2 Salmon steaks cut in small bite size pieces ($3.76)
1/2 cup whole wheat bread crumbs (.30)
1 celery stalk/stem, chopped (.20)
1/2 a large onion, chopped (.30)
4 large cloves of garlic, chopped (.20)
1 tbsp. Old Bay Seasoning (.20)
1 pinch of Cayenne pepper (.10)
1 egg (.20)
Chopped Parsley (.25)
Chopped scallions (.20)
1 lemon (for juice and for garnish) (.35)
2 tbsp. Tzatziki (instead of mayonnaise) (.25)
2 tbsp. olive oil to cook the cakes (.50)
Make a simple salad for 2 ($2.00)
OTHER OPTIONS (I didn’t add these ingredients but you can use them as well)
TWO STEPS DIRECTIONS
Clean the salmon filet and cut them in small cubes. (I don’t use the skin)
Season the salmon with 1 tbsp. Old Bay Seasoning. Set aside.
Cut the following ingredients real small; garlic, celery, onion and sauté in olive oil. Set aside to use later at room temperature.
In a bowl add the following ingredients: 1/2 cup of breadcrumbs, 1 beaten egg, the juice of 1/2 a lemon, scallions, parsley, the onion mix that by now is at room temperature and finally, add the salmon. Mix all well and put in the freezer for 5 minutes.
After the 5 minutes are over, take the salmon mix from the freezer and mix well again.
To obtain even sizes, scoop each salmon cake with an ice cream scooper and shape it with your wet hands.
Dredge the cakes lightly in bread crumbs on both sides, shake the excess.
Add 2 tbsp. olive oil to a skillet in med. high and cook your cakes until golden brown.
You are now ready to plate. Add the salad, Tzatziki to dip them and the cakes. Done!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.