A vigorous massage and a Zen-like aroma therapy treatment are best followed by culinary pampering. Salmon spa cakes bring the ease and taste of the spa to your kitchen. Stonemill bread serves as the binder in these decadent cakes flecked with refreshing mint and the zest of lemon.
4 slices
Stonemill Spouted Grain bread
4
2 cans
salmon
2
1
egg white, lightly beaten
1
2
green onions, minced
2
1 tbsp
finely chopped fresh mint
15 mL
1 tbsp
finely chopped fresh dill
15 mL
1 tsp
lemon zest
5 mL
1 tbsp
lemon juice
15 mL
3/4 tsp
black pepper
4 mL
Break bread into rough pieces and put into food processor; pulse until mixture resembles coarse crumbs.
In bowl, mix together salmon, egg white, green onions, mint, dill, lemon zest, lemon juice, pepper and 1/2 cup (125 mL) of the bread crumbs until well combined.
Place remaining crumbs in a shallow dish or pie plate. Form the salmon mixture into 8 patties (or 12 smaller patties). Lightly press the patties into the crumb mixture, turning to coat evenly.
Arrange salmon cakes in a large non-stick skillet lightly sprayed with non-hydrogenated cooking spray. Cook over medium high heat, just until browned, about 3 minutes per side. Repeat with remaining patties. Serve warm, room temperature or cold with low fat plain yogurt.
Makes 4 servings (or more if making appetizer size portions).
Tip: For a light dip; mix 1 tbsp (15 mL) fresh chopped mint and 1 minced garlic clove into 1/2 cup (125 mL) yogurt and season with a pinch of salt and cayenne pepper.
