The Determined Cook

A place where perfection lies in the tasty morsel that finds its way into your mouth.

Resolving to Eat Light – Salmon Cakes

When deciding upon a New Year’s resolution, it seems like a futile task because before the first week of the New Year has passed, without doubt, I will have probably broken my resolution.  Most of my resolutions are weight related – exercise more, eat better, drink more water, etc.  This year, I am determined to lose 30lbs, but I am determined to do it the right way – by changing my outlook on food.  My emotions control my eating habits, but I have tried to educate myself to find foods that work in sync with maintaining my emotions – in a positive way.  In addition, I vow to do nothing drastic.  This will be a true change.  Let’s hope this works.
To begin with, I started out by chosing a simple dish of salmon cakes that I could eat over a few days, and with with I could vary the accompaniment.  One day I had it with a small cucumber salad, and the next with steamed peas and carrots.  The cakes are rather easy to make.

Ingredients

  • 1 small onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
  • 1 large egg, lightly beaten (seasoned with salt and pepper)
  • 1 1/2 teaspoons Garam Massala
  • 1 cup of mashed cauliflower
  • Juice of 1 lemon 

Once the ingredients were all mushed together I made my little cakes and put them in the fridge for about 30 minutes so that they would set.  Spraying the skillet with olive oil, I put them on the pan until each side was golden brown (about two minutes a side).  Then, I put them in a 350 degree oven for about 20 minutes.

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