Simple Salmon Cakes

If your doctor is pestering you for Omega3's, try this.

3 teaspoons olive oil.
1 small onion, finely chopped
1 stalk celery, finely diced.
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained.
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups whole-wheat breadcrumbs
1/2 teaspoon fresh ground pepper

Prepare:

Preheat oven to 450. Coat a baking sheet with cooking spray.

Heat 1 teaspoon of oil in a nonstick skillet over medium-high. Add onion and celery; cook until soft (approx 3 min). Stir in parsley; remove from the heat.

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until golden on each side. Transfer to baking sheet. Repeat for the other 4.

Bake the cakes for 15 to 20 minutes.

Squeeze a lemon over the cakes just before serving. Serve with any mayo based sauce of your choice. Dill sauces are good.

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