This appeared in the May 2013 edition of Nutrition Action, p. 12.
I haven't tried it yet.

______________________

1 lb. skinless salmon filet ( or 14 oz. can salmon, drained)

1/2 C diced red onion

2 T. lemon juice

10 oz. frozen chopped spinach, thawed

1/4 C low fat sour cream

2 T. dijon mustard

1/2 C whole wheat bread crumbs

2 T canola oil.

................

Pulse salmon in a FP til minced.

In large bowl, mix next 6 ingredients, add salmon and combine.

Form into 3 inch cakes, 1/2 inch thick.

Sauté in canola 1-2 min. per side.
_________________________________

Whip up some dill dressing - (greek yogurt, fresh dill sprigs, lemon juice,
dijon mustard, shallot, salt)

On Sun, 28 Apr 2013 17:13:21 -0700 (PDT), Kalmia
> wrote:

> This appeared in the May 2013 edition of Nutrition Action, p. 12.
> I haven't tried it yet.
>

Thanks! That would be salmon cakes - salmon cake made me think
"loaf". Funny how an s affects the meaning for me.

--
Food is an important part of a balanced diet.

"sf" <>>
>
> Thanks! That would be salmon cakes - salmon cake made me think
> "loaf". Funny how an s affects the meaning for me.

Aha. What a neat idea. My family loves salmon and your recipe will let me
slip in a green vegetable. Wonderful. Thank you. Polly

Kalmia wrote:
> This appeared in the May 2013 edition of Nutrition Action, p. 12.
> I haven't tried it yet.
>
> ______________________
>
> 1 lb. skinless salmon filet ( or 14 oz. can salmon, drained)
>
> 1/2 C diced red onion
>
> 2 T. lemon juice
>
> 10 oz. frozen chopped spinach, thawed
>
> 1/4 C low fat sour cream
>
> 2 T. dijon mustard
>
> 1/2 C whole wheat bread crumbs
>
> 2 T canola oil.
>
> ...............
>
> Pulse salmon in a FP til minced.
>
> In large bowl, mix next 6 ingredients, add salmon and combine.
>
> Form into 3 inch cakes, 1/2 inch thick.
>
> Sauté in canola 1-2 min. per side.
> _________________________________
>
> Whip up some dill dressing - (greek yogurt, fresh dill sprigs, lemon
> juice, dijon mustard, shallot, salt)

Is the mustard enough salt? No pepper?

-S-

On Monday, April 29, 2013 9:18:27 AM UTC-4, Steve Freides wrote:
> Kalmia wrote:
>
> > This appeared in the May 2013 edition of Nutrition Action, p. 12.
>
> > I haven't tried it yet.
>
> >
>
> > ______________________
>
> >
>
> > 1 lb. skinless salmon filet ( or 14 oz. can salmon, drained)
>
> >
>
> > 1/2 C diced red onion
>
> >
>
> > 2 T. lemon juice
>
> >
>
> > 10 oz. frozen chopped spinach, thawed
>
> >
>
> > 1/4 C low fat sour cream
>
> >
>
> > 2 T. dijon mustard
>
> >
>
> > 1/2 C whole wheat bread crumbs
>
> >
>
> > 2 T canola oil.
>
> >
>
> > ...............
>
> >
>
> > Pulse salmon in a FP til minced.
>
> >
>
> > In large bowl, mix next 6 ingredients, add salmon and combine.
>
> >
>
> > Form into 3 inch cakes, 1/2 inch thick.
>
> >
>
> > Sauté in canola 1-2 min. per side.
>
> > _________________________________
>
> >
>
> > Whip up some dill dressing - (greek yogurt, fresh dill sprigs, lemon
>
> > juice, dijon mustard, shallot, salt)
>
>
>
> Is the mustard enough salt? No pepper?
>
>
>
> -S-

Nutrition Action is no friend of added salt. I would think the fish alone would be salty enough, but feel free to sprinkle a little on when the cakes are done.

It's a great magazine, by the way. I've taken it for over 20 years, have saved ev. copy. Some of the recipes have become the warhorses in my food repertoire.

Not only nutritional recipes, but articles on various health conditions, like high BP, cancer, food myths, battling obesity. There is NO advertising. Plus they rate various store-bought food items, like one month, it was crackers.


The that's my plug for NA.

Kalmia wrote:
> On Monday, April 29, 2013 9:18:27 AM UTC-4, Steve Freides wrote:

>> Is the mustard enough salt? No pepper?
>>
>> -S-
>
> Nutrition Action is no friend of added salt. I would think the fish
> alone would be salty enough, but feel free to sprinkle a little on
> when the cakes are done.
>
> It's a great magazine, by the way. I've taken it for over 20 years,
> have saved ev. copy. Some of the recipes have become the warhorses in
> my food repertoire.
>
> Not only nutritional recipes, but articles on various health
> conditions, like high BP, cancer, food myths, battling obesity. There
> is NO advertising. Plus they rate various store-bought food items,
> like one month, it was crackers.
>
>
> The that's my plug for NA.

As I just wrote in another message, in the end, it's about the total
amount of sodium in one's diet. For people who eat breakfast and lunch
at restaurants or fast food places, then cook dinner at home, salting
one's food can indeed be a concern.

But there are those of us who cook almost everything we eat, and if you
go "no salt crazy" can actually end up deficient in sodium - it's
happened to me, and it makes me feel pretty lousy. I've learned that,
for my wife and I, we use salt when we cook as we feel we want to, and
everything works out just fine.

IMHO, not adding salt to a recipe you make at home is a bit like
shooting the messenger - salt isn't the villain but rather the
consumption of food that's prepared so far from the time we eat it that
it needs to be very heavily salted to taste good. My diet today will
consist of water, coffee, fruit, homemade - unsalted - almond butter,
and then a homemade hamburger with a side of sauteed spinach. Having
had exactly zero added sodium and very little sodium in total all day
until dinner, I or my wife will salt the burgers and the greens and end
up in a good place in terms of dietary consumption of sodium.

Just my opinion, your mileage may vary and all that.

-S-

On Mon, 29 Apr 2013 09:18:27 -0400, "Steve Freides" >
wrote:

> Kalmia wrote:
> > This appeared in the May 2013 edition of Nutrition Action, p. 12.
> > I haven't tried it yet.
> >
> > ______________________
> >
> > 1 lb. skinless salmon filet ( or 14 oz. can salmon, drained)
> >
> > 1/2 C diced red onion
> >
> > 2 T. lemon juice
> >
> > 10 oz. frozen chopped spinach, thawed
> >
> > 1/4 C low fat sour cream
> >
> > 2 T. dijon mustard
> >
> > 1/2 C whole wheat bread crumbs
> >
> > 2 T canola oil.
> >
> > ...............
> >
> > Pulse salmon in a FP til minced.
> >
> > In large bowl, mix next 6 ingredients, add salmon and combine.
> >
> > Form into 3 inch cakes, 1/2 inch thick.
> >
> > Sauté in canola 1-2 min. per side.
> > _________________________________
> >
> > Whip up some dill dressing - (greek yogurt, fresh dill sprigs, lemon
> > juice, dijon mustard, shallot, salt)
>
> Is the mustard enough salt? No pepper?
>
Are people really that incapable of tasting and adjusting the
seasonings to their own taste?

--
Food is an important part of a balanced diet.

sf wrote:
> On Mon, 29 Apr 2013 09:18:27 -0400, "Steve Freides" >
> wrote:
>
>> Is the mustard enough salt? No pepper?
>>
> Are people really that incapable of tasting and adjusting the
> seasonings to their own taste?

I worry that people get health crazy and don't salt their food. In the
end, it's all about the total sodium content of one's diet.

-S-

On 4/29/2013 9:44 AM, sf wrote:
> On Mon, 29 Apr 2013 09:18:27 -0400, "Steve Freides" >
> wrote:
>
>> Kalmia wrote:
>>> This appeared in the May 2013 edition of Nutrition Action, p. 12.
>>> I haven't tried it yet.
>>>
>>> 1 lb. skinless salmon filet ( or 14 oz. can salmon, drained)
>>>
(snip)

>>>
>>> Pulse salmon in a FP til minced.
>>>

At this point I'm expecting Steve Wertz to chime in about don't over
mash it! Hey, a fork is is good. But I'm sure if I put a drained can
of salmon in the FP and pulsed it once it would come out like catfood
puree. No thanks!

This is really about using a salmon fillet. I wouldn't use a salmon
fillet for fish cakes. Truly. If I'm paying for salmon fillets or
steaks, I'll find a way to grill or pan-fry them.

Jill

On Mon, 29 Apr 2013 11:24:42 -0400, jmcquown >
wrote:

> On 4/29/2013 9:44 AM, sf wrote:
> > On Mon, 29 Apr 2013 09:18:27 -0400, "Steve Freides" >
> > wrote:
> >
> >> Kalmia wrote:
> >>> This appeared in the May 2013 edition of Nutrition Action, p. 12.
> >>> I haven't tried it yet.
> >>>
> >>> 1 lb. skinless salmon filet ( or 14 oz. can salmon, drained)
> >>>
> (snip)
>
> >>>
> >>> Pulse salmon in a FP til minced.
> >>>
>
> At this point I'm expecting Steve Wertz to chime in about don't over
> mash it! Hey, a fork is is good. But I'm sure if I put a drained can
> of salmon in the FP and pulsed it once it would come out like catfood
> puree. No thanks!
>
> This is really about using a salmon fillet. I wouldn't use a salmon
> fillet for fish cakes. Truly. If I'm paying for salmon fillets or
> steaks, I'll find a way to grill or pan-fry them.
>
I wouldn't even go as far as a fork if it was fresh and not canned,
Jill... my hands work just fine for that because I like discernable
flakes of fish in my fishcakes.


--
Food is an important part of a balanced diet.

On 4/29/2013 6:44 AM, sf wrote:
> I wouldn't even go as far as a fork if it was fresh and not canned,
> Jill... my hands work just fine for that because I like discernable
> flakes of fish in my fishcakes.
>
>

I had some ahi cakes the other day at a place known for it's ahi cakes.
The cook must have been some kind of genius cause I've never seen fish
cakes like that before. It wasn't chopped or minced fish with bread
crumbs but fish with large pieces of onions integrated into it somehow.
The teriyaki steak was pretty good too. The cook was sitting on the
table a few feet away so I grilled him about the steak. Was it a flank
steak? He curtly said "no, it's better than that." You can pretty much
tell early on if a cook will want to talk to you about what he's doing
back there. In this case, I struck out.

This is just a plate lunch place but from what I saw, the cook insisted
that the food he serves is fresh and there is a purity in the food
there. He had a dessert of butter mochi topped with haupia which was a
new one for me. I just had to order it and it was great. Some places you
just eat your food and walk out. This place was an eye-opening
experience for cooks and I left with some new ideas. Cool.