This is an especially heart-healthy recipe because it contains omega-3 fatty acids in two forms: fish oil from salmon and plant-based omega-3 found in walnuts. In a recent clinical trial comparing the two types of omega-3s, researchers found that plant-based omega-3s offer different heart health benefits than marine-based omega-3s, so for heart health optimal, you should include both sources in your diet. This is also a very customizable recipe. Here, I’m giving it to you the size of a dinner for 2 people, approximately 2 and a half medium cakes each; or you can save some for lunch the next day. If you want a smaller meal for one person, simply use 1 can of salmon and halve the other ingredients.
2 cans boneless/skinless wild salmon (6 oz cans with liquid)
2 teaspoons dill
1 teaspoon sweet paprika
1 teaspoon red pepper flakes
1 teaspoon mustard
1 teaspoon of honey
1/2 small to medium yellow onion – finely chopped
1/3 red bell pepper – finely chopped
1/3 cup walnuts – finely crushed
1. Mix mustard, honey and eggs, then set aside
1. Mash salmon with a fork and add walnuts, dill, paprika, red pepper flakes.
2. Mix onion and red pepper into salmon.
3. Add honey/mustard mixture and egg to salmon.
4. Add about 1/3-1/2 cup of a combination Italian flavored breadcrumbs/plain breadcrumbs
5. The mixture should be firm and moderately moist, just enough to form patties without breaking.
Form pancakes and fry on each side in olive oil until golden brown and hot.
Serve with a good accompanying tartar sauce or a little mayonnaise.