At times when I don’t eat very well [such as too much sweets, not enough nutritious food], I really do feel pretty bad. My energy is low, I’m crabby, I have trouble focusing. It always leaves me wondering how many people in this country feel badly all.the.time because they eat mostly processed, sugary-type foods. Hopefully I’ll feel back to my normal self tomorrow.
Tonight’s dinner was a great one to get super nutrients pumping back in my bloodstream –
Featuring “crab” cakes made from canned salmon [=poor woman’s crab], broiled Maryland-style.
I used a recipe I found online for Maryland crab cakes and came up with this great recipe featuring wild salmon
I used Whole Foods brand, which does have skin and bones, but they are perfectly safe to eat! I didn’t detect any of them in the finished cakes. It’s like eating sardines – just mash away before you look at it.
I made a dry mix using oat bran instead of bread crumbs, plus an eggy + mayo + mustard mix
And assembled them into 6 patties
They went into the broiler on low for 20 minutes and came out perfectly brown!
Maryland Salmon Cakes
Serves 2 plus leftovers
- 14 oz can wild salmon
- 2 tbsp oat bran [or dry bread crumbs]
- 1 tsp dried dill
- 1/4 tsp kosher salt
- 1/4 tsp Old Bay seasoning
- 1 egg
- 1.5 tbsp mayonnaise
- 1/2 tsp dry mustard (or 1 tsp of the real stuff)
- 1 dash hot sauce
- Preheat LOW broiler. If your oven only has high, consider baking at 450* and then high broiling for last few minutes.
- Mix dry ingredients through Old Bay
- Mix wet ingredients through hot sauce.
- Add salmon to dry, mix well.
- Add wet to salmon mixture.
- Form into 6 cakes.
- Spray cookie sheet with canola oil mist and low broil for 20 minutes.
We made a little aioli with mayo, mustard and smoked paprika to go on top.
And for the whole grain component, High Five with butter
‘Twas a delicious simple dinner!
Hoping to start a new book tonight – perhaps The Postmistress?