Pink salmon cakes

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It’s so nice to be cooking again and to have a friend to cook for. Salmon cakes, steamed broccoli, and plain quick quinoa. Quick, easy, yummy.

Salmon cakes: one can wild pink salmon, one egg, little bit flour, little bit parsley, one stalk celery, leftover half onion, spring onion we were trying to finish, splash of sesame oil, sprinkle salt. Makes six.

I don’t know a ton about sustainable seafood, but I have it on good authority (clever fish scientist friends + monterey bay aquarium) that pink salmon’s an especially good choice. Not pricey either. 

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