Tag Archives: salmon

Salmon Cakes II

This week I revisited my tasty salmon cakes. I made a small change to them but it was such a difference I just felt I had to share it. I just plain didn’t think it was possible for these to get even tastier. My husband made the suggestion of coating the cakes in potato instead of panko. They are much easier to coat now and the nutritional value of them is much better! This is definitely how I will be making them from now on. Look how pretty they turn out!

  • 1/2 tsp pepper
  • 1 tsp old bay seasoning
  • 2 tins salmon, boneless and skinless
  • 1/4 cup light mayo
  • 1 shalot, diced fine
  • 1 egg white
  • 1/4 cup parsley
  • 3 tsp lemon juice
  • 3 tbl panko breadcrumbs
  • 1/4 cup instant potato flakes (in a separate bowl)
  1. Combine all except the potato flakes in a bowl.
  2. Form into 6 patties (use an ice cream scoop as a measure)
  3. Dip the patties in the potato flakes.
  4. Spray a baking sheet and preheat your broiler a bit.
  5. Cook the cakes under the broiler for 4 minutes per side.

My original attempt is here: Salmon cakes

As you can see I changed the seasonings just a little and the coating. Here are the new servings! Makes 6 slider sized patties. Each patty contains 96 calories, 4 grams of fat and .7 grams of fibre. It’s just a small adjustment in the values but I think they make a nicer salmon cake. I find that the potato flakes are an easier coating to work with too. Win/win really! In the picture I served them with a sweet heat mustard. Num!

Salmon Canape

Eeek! I forgot to update yesterday. I was so busy taking care of my husband after his wisdom tooth extraction I completely forgot! So many things pureed in a day. This tasty appetizer was inspired by an idea in the PC insider’s report this year. They suggested building your canapes on cucumbers instead of crackers. Brilliant! So very tasty too. I found them refreshing really, so I decided to revisit my favourite canape. This particular picture was taken by my husband.

  • 1 english cucumber, peeled and sliced into 40
  • 114 grams light cream cheese
  • 1/4 cup chopped baby dill
  • 1/2 tsp lemon juice
  • 1 clove garlic, finely minced
  • 100 grams smoked salmon
  • 80 capers
  • cracked pepper to taste
  1. Combine the cream cheese, dill, lemon juice, and garlic. Blend until smooth.
  2. Spread a layer of the cream cheese on the cucumber slice, top with a piece of smoked salmon and two capers. Repeat for all of the cucumber slices, crack pepper over the canapes to finish.

So simple and tasty yet so fancy too. Makes 40 canape. Each canape is 11 calories, .6 grams of fat and .1 gram of fibre. Which I think is really awesome for a party food!

Salmon Canape

Sometimes, you need to whip together something quick for entertaining. I like to be able to offer something a little different. You know something other than that bag of chips or dip veggies. These are an old standby, I have seen them at weddings but really they can be served anywhere, anytime, and healthy too! Sure mine might not look as fancy but they sure are tasty and easy.

  • frozen smoked salmon
  • capers
  • light cream cheese
  • dill
  • multigrain crackers
  1. Take out your crackers, put a thin layer of light cream cheese on top.
  2. Tops with a slice of salmon, three capers, and a bit of dill. Serve!

This can serve a number of guests, it really depends on the size of that package of frozen smoked salmon really. I recommend the frozen simply because it keeps in the freezer for a long time and only takes 15 minutes to defrost and get out there! The nutritional info really depends on the brands you use. The ones I used were the pc flax thin and crispy crackers, pc pacific smoked salmon, thrifty brand light cream cheese,  and no name capers. As you can tell this was also a very cost effective appetizer to put out there as well! For you non canadians out there pc means President’s Choice…which spells awesomeness out here. Hehehe. I love my president’s choice products.

Salmon Cakes

Apparently, I’m supposed to be eating two fish meals a week. I’m pretty bad about that I’ll admit it. Not sure why either, I love a great deal of fish and seafood. Not tuna though…bleh. I love salmon especially. It is such a fun fish to cook with and makes great fish cakes just bursting with those omega three’s we keep hearing about. By using tinned salmon apparently I also make it absolutely full of calcium, more so than a glass of milk. It’s the bones. The canning process makes them soft and edible, you can mash them down right into your mix. Calcium and omega three’s? Sold!

  • 1 tsp chives
  • 1/2 tsp pepper
  • 1 tsp seasoning salt
  • 2 tins of salmon
  • 1/4 cup light mayo
  • 1 shalot, diced fine
  • 1 egg white
  • 1/4 cup parsley
  • 2 tsp dill
  • 3 tsp lemon juice
  • 3 tbl panko breadcrumbs
  • 1 cup panko breadcrumbs (in a separate bowl)
  1. Combine all except the 1 cup of breadcrumbs in a bowl.
  2. Form into 6 patties (use an ice cream scoop as a measure)
  3. Dip the patties in the 1 cup of panko breadcrumbs.
  4. Spray a baking sheet and preheat your broiler a bit.
  5. Cook the cakes under the broiler for 4 minutes per side.

This makes six patties that will be smaller than in the picture. I had attempted to make meal sized patties this last time, they were good but not as much fun as the smaller sized ones. Each patties is 106 calories, 4.5 grams of fat, and 0.5 grams of fiber. Great paired with a salad! For sauces I recommend a mustard based sauce, I love to eat these with just a bit of President’s Choice sweet and hot mayo. The sauce in the picture was a mixture of some dijon mustard, a bit of rice wine vinegar, tarragon, and dill. Good but not as good as just sweet and hot mustard.

Sushi Maki

After a long day of working like a field hand picking through and cleaning raw fleece I was still somehow able to clean up and make a huge sushi dinner. No excuses folks, you can do it too! It really is simple. I learned to make simple rolls while I was still in highschool. Never too young to learn how to make a decent tasty roll. I’m sure even my 5 year old nephew could put together a sushi roll. It is simply not as intimidating as you might think. Now if you want to make true sushi art like the pros…well, that is a different story. Start simple!

My method for making simple sushi rice is already outlined in my onigiri post. The salmon filling I describe there is also a very delicious sushi filling. Other sushi fillings I used in this particular dish were cucumber/wasabi, avocado, and cucumber/avocado. The soup is simply a low calorie yet filling consomme. The pink stuff is pickled ginger. Not everyone loves the stuff but I do. I put a bit on each piece of sushi for a bit of kick. Not a lot of calories in pickled ginger really.

How to put together a simple roll:

  1. Place your bamboo mat on a flat surface. You can get bamboo mats almost anywhere these days. I’ve even seen them at the superstore! Keep a measuring cup filled with 2 cups of water and a splash of rice wine vinegar on hand.
  2. Place a sheet of nori on the mat with one of the longer sides down.
  3. Dip your fingers in the vinegar water. Grab a handful of rice, spread that rice on the nori sheet so that it covers 3/4 of the sheet.
  4. Make a little shallow channel about an inch away from the bottom of the sheet that runs parallel to the bottom.
  5. Put some filling of your choice in that channel. You should have a line of filling. Don’t over fill.
  6. Wet your fingers again with the vinegar water and dampen the uncovered part of your nori.
  7. Lift the bottom part of the mat with your thumbs while you keep your filling and rice in check with your fingers.
  8. Roll the mat while tucking the rice and filling into your roll. Apply a bit of pressure to help it all stick together. Not too much ofcourse. Make sure you roll the whole thing together. The dampened nori will seal it like an envelope.
  9. Tada! You have a sushi roll!
  10. To slice it make sure you use a nice sharp knife and dampen the edge with the vinegar water frequently to keep things from sticking.

Nutritional values of the sushi depend mostly on what you put in your roll. Tempura? lots of calories and fat. Veggies? low fat and low calorie. The fun of the sushi really is coming up with fun things to put in it. Here are some tasty things I’ve done:

  • Sweet omelet
  • Cucumber and wasabi (just lightly spread some wasabi with your finger, a little goes a long with that bad boy!)
  • Avocado and shrimp
  • Cucumber and avocado
  • Avocado, crab, and cucumber (mmm california roll, oldie but goodie)
  • Miso and cucumber (miso paste can be found at most asia food marts and even some grocery stores!)
  • Strawberries and kiwi (I added a bit more sugar/splenda to the vinegar mix, even tried it using balsamic vinegar. Goodtimes)
  • Onigiri salmon and cucumber
  • Lettuce, kewpie mayo, and green onion (called it a salad roll, fun!)
  • Teriyaki chicken or turkey

Just to name a few. You get the idea though. Sushi can be so much fun and there are always new combinations to be tried.



I love Onigiri. I was introduced to them at a japanese restaurant in town when I was in highschool. They can also be called Musubi or Omusubi, generally they are a molded rice ball that has been stuffed. Traditionally, an onigiri is filled with pickled ume, salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a preservative. They are often included in picnic lunches, they are seen as an easy kind of take out food. In fact a good deal of convenience stores in japan will have a variety of onigiri available. If you search the internet you will see just how adorable some of these onigiri can be made to look…and they are so delicious!! I have made up my own version of an onigiri, it is by no means traditional but it certainly does the trick now that I am far from that restaurant.

The Recipe:

  • 1 tbl oyster sauce
  • 2 tsp soy sauce
  • 2 tsp hoisin sauce
  • 1 shalot, sliced thinly
  • 1 tin of sockeye salmon
  • 1tbl canola oil
  • 2 cups sushi rice uncooked
  • 5 tbl rice wine vinegar
  • 2 tbl sugar
  • pinch of salt
  • nori sheets cut to fit your rice molds
  1. Heat a pan to medium and swirl in the oil when it has reached heat.
  2. Add the shalots and stirfry briefly until softened. About 2 minutes.
  3. Add the salmon and break it up.
  4. Add the hoisin, soy sauce, and oyster sauce.
  5. Stirfry until liquid is soaked up and salmon is slightly caramelized. About 2 minutes.
  6. Remove from pan and set aside.
  7. For the rice I typically use a steamer or rice cooker. A stovetop method that has been good for me has been to add 2 cups and 2 tsp of water to the rice. Allow to come to a boil, then lower to simmer, cover. After about 15-20 minutes. Remove from heat, cover with a tea towel under the cover and allow to steam for another 15-20 minutes.
  8. Combine the rice wine vinegar, sugar and salt. Stir until solids are dissolved.
  9. Pour the mixture over the rice and stir in carefully, allow to cool until able to handle.
  10. To assemble: place the nori in the rice mold, top with some rice, top the rice with some salmon mix in a bunch in the center, top with a bit more rice, and then press down with the top of the rice mold. You will learn the ratios that work best with your particular rice mold.

What delicious little tidbits these are. They can be very impressive as a little snack at parties or delightful for dinner or at a little picnic. We enjoy two different dipping sauces with these, either wasabi and soy sauce or kewpie mayo mixed with some chili garlic sauce. Kewpie is that bottle of mayo you see in the asian section of your supermarket that has a little kewpie looking doll on the side of it. I love to use it for all my asian cooking that needs a bit of mayo.

This batch I was able to make 30 onigiri. Each one was 56 calories, 1.5 grams of fat, and 0.4 grams fiber. Sometime in the future I plan to try making these with brown sushi rice but I haven’t been able to brave it yet.

If you don’t have a rice mold or are too lazy to mold them do not despair! Just make it into zushi instead. I use the same recipe on my salmon and rice for my zushi bowl. Then I just snip the nori so that it falls artfully on top.

So easy! Yup, two dishes for the price of one today and that’s no foolin’. If you decide to do zushi instead you should be able to get four servings out of that at 420 calories, 11.5 grams of fat, and 3.1 grams of fiber per serving. Still not bad at all considering that includes the rice! When I do zushi I pair it with a nice salad with my homemade ginger soy dressing.