I had another salmon cake recipe that I used for quite some time. Then I saw this one and decided to adapt it! The number one adaptation is that you can use those handy envelopes of salmon they sell in the tuna aisle at the grocery store. Yes, fresh salmon is better but on a work night, if you're feeling rushed, feel free to substitute.
The other adaptation is to use the Greek yogurt instead of mayonnaise and make sure the bread is organic whole grain bread. This moves the recipe into a clean eating plan as a once in while entree due to the bread content.
So, in a small skillet with light olive oil, saute 1/2 finely diced red pepper, 1/3 finely diced sweet onion, 2-3 stalks of finely diced celery and 1 teaspoon minced garlic. Cook gently for 2-4 minutes just to take "the crisp" off the veggies.
in a large bowl, combine:
2eggs, lightly beaten
2 tsp worchestershire sauce
2-3 slices finely crumbled bread
2 tsp honey dijon mustard
1/2 cup light mayonaise or Greek yogurt
2 envelopes boneless, skinless salmon
1/4 cup minced fresh flat leaf parsley
the sauted veggies
Once everything is mixed together, I form loose patties. The mixture will still be quite moist. Cook salmon cakes in skillet with very light olive oil, approximately 3 minutes per side over medium heat. Drain on paper towels.