This is an especially heart-healthy recipe because it contains omega-3 fatty acids in two forms: the fish oil from salmon and the plant-based omega-3 found in walnuts. In a recent clinical trial comparing the two types of omega-3s, researchers found that plant-based omega-3s offer different heart-health benefits than marine-based omega-3s, so for heart health optimal, you should include both sources in your diet. This is also a very customizable recipe. Here, I’m giving you the size of a dinner for 2 people, approximately 2 and a half medium cakes each; or you can save some for lunch the next day. If you would like a smaller meal for one person, simply use 1 can of salmon and halve other ingredients.
Ingredients
2 cans boneless/skinless wild salmon (6 oz cans with liquid)
2 teaspoons dill
1 teaspoon sweet paprika
1 teaspoon red pepper flakes
1 teaspoon mustard
1 teaspoon of honey
2 eggs
1/2 small to medium yellow onion – finely chopped
1/3 red bell pepper – finely chopped
1/3 cup walnuts – finely crushed
Addresses
1. Mix mustard, honey and eggs, then set aside
mixing together
1. Mash salmon with a fork and add walnuts, dill, paprika, red pepper flakes.
2. Mix the onion and red pepper into the salmon.
3. Add honey/egg mixture to salmon.
4. Add about 1/3-1/2 cup of an Italian flavored breadcrumb/plain breadcrumb combination
5. The mixture should be firm and moderately moist, enough to form pancakes without breaking.
Frying
Form pancakes and fry on each side in olive oil until golden brown and hot.
make suggestions
Serve with a good accompanying tartar sauce or a little mayonnaise.