Easy salmon cakes

Julie Rothman / The Baltimore Sun /


Published Feb 26, 2013 at 04:00AM / Updated Nov 19, 2013 at 12:31AM

Shelley Lee from Baltimore was looking for a good recipe for making salmon cakes using canned salmon.

Cindy Terrell from Santa Rosa, Calif., sent in a recipe from the Food Network Magazine for salmon cakes that she said her family enjoys. She said even her young children eat them, and they are usually not big fans of fish. I would suggest using a good-quality canned salmon and taking a little extra time to pick through it to remove any small bones.

When I tested the recipe, I used panko crumbs in place of the bread crumbs, which gave the cakes a little added crispiness, but pretty much any bread or cracker crumbs could be used as a binder. Be sure to allow enough time to chill the cakes properly before sauteing them so they hold together in the pan.

This relatively simple recipe is an ideal way to use canned salmon and by doing so boost your intake of healthy omega-3 fatty acids. A green salad with a lemony vinaigrette is the perfect accompaniment.

Requests

Mary Ashland from Ellicott City, Md., is looking for the recipe for the baked or rotisserie chicken that is served at the Nordstrom Cafe. She thinks the recipe was printed in the first Nordstrom cookbook but has been unable to locate a copy of the book and believes it is out of print.

Pat Kozlowski from Abingdon, Md., is searching for a recipe for “En Crepe Flounder” that she said was in a magazine in the mid-1980s. She does not know the magazine it was in, but the cover featured Thanksgiving recipes from famous Southern inns. As she recalls, the flounder filet was topped with a crab meat sauce and wrapped in a crepe, then topped with a butterflied shrimp.

Recipe Finder

Looking for a hard-to-find recipe or can answer a request? Write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email baltsunrecipefinder@gmail.com. Names must accompany recipes for them to be published.