Today’s recipe came to me in a flash of inspiration while I was sitting in class. Since we haven’t been grocery shopping in forever, I took some salmon out of the freezer over the weekend to let it thaw in the fridge. While I was thinking about what I wanted to make with them- I wasn’t in the mood for just a plain ol’ piece of salmon- I remembered these Salmon Cakes I made waaaaay back when I first started this blog.
I decided that I would take that idea and build on it. For some reason, cornmeal sounded more appealing than breadcrumbs this time. I also wanted to kick them up a notch by making them a little spicier. Finally, I wondered if I could use greek yogurt to help them stick together instead of using an egg. After a brief google search, I came upon this recipe and decided that yogurt would be an acceptable substitute.
And off I went! I chose to use salmon fillets but you could easily use canned salmon in this recipe or crab meat if you’re lucky enough to have some on hand 🙂
When I got home from school, I heated up a large pan and cooked the salmon. Since I wasn’t trying to keep the fillets intact, I was able to remove the thinner ends when they were done cooking and let the thicker parts keep cooking. Once it was all cooked, I flaked all of the pieces apart with a fork.
I put the salmon in a bowl and let it cool down a bit while I chopped the veggies- green pepper, red onion and some garlic.
I added these to the bowl, along with some Old Bay seasoning, lots of black pepper and some Sriracha sauce.
After I mixed everything together, I added the last two ingredients- Chobani and cornmeal:
Mix it all up and then form the cakes with your hands. I made 9 medium sized cakes. Then, I put them in the freezer while I went to workout. I’ve found this helps them stick together better while cooking. When I got home, I seared them in a hot pan to get a nice brown crust, and then finished them in the oven.
The result? Delicious! Another 10/10 on the hubby scale. They were just spicy enough but not too hot to handle and they stuck together really well, even with no egg.
Spicy Salmon Cornmeal Cakes
1 lb salmon fillets
1/3 c green pepper, minced
1/3 c red onion, minced
2 cloves garlic, minced
1 tsp Old Bay seasoning
2 tsp Sriracha sauce
black pepper, to taste
1/3 c cornmeal
1/3 c non-fat Chobani Greek yogurt
1. Cook salmon in a hot skillet and flake apart with a fork.
2. Add salmon to a large bowl, along with green pepper, onion, garlic and seasonings. Stir to combine.
3. Add cornmeal and yogurt and mix well.
4. Form into patties and place in freezer for 30 min to 1 hr.
5. Sear patties in a hot skillet until golden brown.
6. Transfer to a baking sheet and bake at 400 degrees for 15 minutes.
See how easy I made it for you guys? All you need is a 1/3 c measuring cup and a teaspoon!
So tell me, are you a fan of salmon cakes or crab cakes? Do you have a favorite place to order them?
PS. Don’t forget to snap a pic of your lunch and email it to email@example.com for Lindsay’s Lunchbox!