Twenty-something and Starving

Growing up, there was nothing I dreaded more than the day my mother made tuna salad. The moment she took that can of tuna out of the pantry, I would head for the hills. The smell was awful, and the addition of mayo and raw onions did nothing but make it even more smelly and less appealing.

After sharing with you such an appetizing tale of my childhood with you, I know you’re hungry! It wasn’t until very recently that I decided to try to see past my prejudices and actually give canned fish a chance. Not tuna, though; tuna lost its chance a long time ago. This time around, it was canned salmon.

I love salmon! It’s delicious prepared a million different ways and it’s so darn good for you. It’s high in protein, low in fat and is a good source of thiamin, phosphorus and vitamins B6 and B12. Salmon is also one of the best sources of omega-3 fatty acids, which the human body needs but can’t produce on its own. Omega-3’s are said to aid in the prevention of blood clotting and heart disease.

Canned salmon still has all of the nutrients fresh salmon does, but it’s actually affordable on a college budget. That being said, it’s still smelly. Not as bad as tuna, but I guess fish in a can is just supposed to be smelly.

I actually have two recipes to share with you. The first is for a super simple salmon cake made with canned salmon and whole wheat cracker crumbs that is fried very quickly in some light vegetable oil. The second is for a roasted red pepper and chive “tartar sauce” or salad dressing.

I hate mayo. I also hate pickles. Those are the two main ingredients in tartar sauce, which is traditionally served with crab cakes or fried fish. This is a much healthier, tastier sauce to go with your salmon cakes … and it’s an amazing salad dressing, too!

Super Simple Salmon Cakes

3 (6 ounce) cans of salmon, drained
1 egg, beaten
1 1/2 cups whole wheat cracker crumbs, divided (I used Ritz)
1 1/2 tablespoons Old Bay seasoning
2 teaspoons oregano
1 tablespoon garlic, minced
2 teaspoons hot sauce
1 tablespoon chives, minced
The juice of half a lemon
Salt and pepper to taste
Vegetable oil, for frying

1. Pour 1/2 cup of cracker crumbs onto a large plate, set aside.
2. Combine remaining ingredients in a large bowl and mix until all the ingredients are well incorporated. Flatten the top of the mixture and score it with your hands to make 6 even sections.
3. Take one section and form it into a ball. Flatten so it’s about 1 inch thick. Press into the plate of cracker crumbs until the surface is completely covered. Set aside.
4. Repeat with the 5 remaining sections.
5. In a large frying pan, heat 1/2 inch of vegetable oil over medium high heat. Add half of the salmon cakes and cook for 3 to 4 minutes a side or until golden crust forms. Repeat with remaining 3 salmon cakes.
6. Serve with lemon and roasted red pepper dressing.

Roasted Red Pepper Dressing
1 small jar roasted red peppers (about 4 whole peppers)
1 8-ounce container plain, nonfat Greek yogurt
1 tablespoon garlic, minced
2 tablespoons chives, minced
Salt and pepper to taste

Combine all ingredients in a food processor or blender and pulse until just combined. Serve with salmon cakes or over your favorite salad!