Guest Post: Christine’s Salmon Cakes
Today I’m headed out to meet with one of our new retailers who will be implementing NuVal scores on their grocery store shelves very, very soon. Oh, I am dying to tell you who it is! As soon as I can, I will let you know. My sister-in-law Christine, who lives in Vermont, so kindly went shopping at her local Price Chopper, whipped up some of her famous salmon cakes and wrote this awesome blog post! It is pretty cool that although we don’t live close to each other we can help each other out in this virtual world that we now live in. So, without further ado, I bring you Christine!
Hello from the Green Mountains of Vermont. I’m very excited to be blogging today. I have become quite a fan of A Better Bag of Groceries since my sister-in-law (Melissa) started working for Nuval. I think it is a fantastic nutritonal guide. Which leads me to today’s topic: Canned Salmon!
Now, hold on. I know what you are thinking…canned salmon. I thought the same thing before I tried it. My husband and I love fresh salmon. Living in Vermont you can get your hands on many fresh foods (milk, cheese, maple syrup, etc) on a daily basis. Salmon is not so much an everyday thing. So I decided to try the canned version just on the days that I couldn’t get fresh fish. Both my husband and I work so the canned salmon can be very handy if we have a crazy week and I can’t get to the store. I always keep at least one can in the cupboard. I’m of the philosophy to try things at least once. Canned salmon here I come. It is fantastic.
But not all canned salmon is created equal. After looking at the Nuval scores for canned salmon, I was shocked at the difference.
Bumble Bee “Alaska Sockeye Salmon” scores a 43.
Bumble Bee “Wild Alaska Salmon” scores a 70!
Here is a great Salmon Cakes (although they call it Salmon Burger on the can, difference to bun or not to bun) recipe:
1 can (14.75 oz) Bumble Bee “Wild Alaska” Salmon drained and flaked (remove skin & bones as desired) **although the bones are so small that they can be blended, great form of calcium***
1 large egg, slightly beaten (NuVal score: 33)
½ c chopped onion (NuVal score: 93)
½ c diced green pepper (I used a red pepper for a NuVal score of 96)
½ whole wheat bread crumbs (you can make your own from whole wheat bread ends)
1 tbsp lemon juice
1 tsp grated lemon peel
½ tsp dry rosemary, crushed
1/8 tsp ground black pepper
4 hamburger buns (Country Kitchen Light Wheat Rolls, NuVal score of 39)
Combine salmon, beaten egg, onion, bell pepper, bread crumbs, lemon juice, lemon peel rosemary and black pepper.
Refrigerate mixture for at least ½ hr to set. Form mixture into 4 patties.
Pan fry in vegetable oil until lightly browned on both sides.
Serve on toasted hamburger buns (optional).
Serve this with a salad and you are all set to go!
**You can make smaller patties and use to serve as an appetizer**
Question of the Day
What is your experience with canned salmon or any other canned fish for that matter?
Posted by: Melissa 14 comments
Posted in: Uncategorized
Tags: Uncategorized
on May 27th, 2010 at 7:59 am
These sound fantastic…and perfect to make over the long weekend. I used to take tuna packets to work to top salads…portable protein, I love it!
on May 27th, 2010 at 9:24 am
Can Salman is very scary… it looks gross when you open it. Any suggestions for how to make seperating the gross parts easier???
on May 27th, 2010 at 10:22 am
I just can’t get into salmon
But, I will say, I LOVE Green Mountain coffee! 
on May 27th, 2010 at 11:03 am
Chef Christine has done it again..great recipe..I suggested using fresh or canned crabmeat if you don’t care for salmon.
on May 27th, 2010 at 11:05 am
I am going to VT this weekend and can’t wait to go to the Price Chopper and shop using the Nuval scores as m guide! Yay!
on May 27th, 2010 at 11:28 am
Hi Kelly, unfortunately I don’t know of an easier way. That part is defnitely not my favorite either.
on May 27th, 2010 at 11:30 am
Hi Lindsay,
Sorry to here about the salmon but my husband and I are definitely with you on the GRN Mtn Coffee!
on May 27th, 2010 at 12:35 pm
It is probably clear to everyone else, but on the ingredient list, is it 1/2 cup bread crumbs? This recipe looks great. I eat salmon right from the can. I appreciate Nuval where I shop at Hy Vee.
on May 27th, 2010 at 2:35 pm
I love the appetizer idea! Thank you.
on May 27th, 2010 at 2:50 pm
Great looking recipe. I’m going to give canned salmon another try. I would encourage people to remove all the bones. I once had a small bone stuck in my throat.
on May 27th, 2010 at 4:12 pm
If you did this as an appetizer, how would you serve it? With a dipping sauce, if so, what??
on May 27th, 2010 at 4:57 pm
Hi Sue,
I’ve used a mayo, mustard & honey sauce mixture. A plain yogurt, dill and honey can also work nicely. I’ve googled salmon cake sauces and seen quite a variety. It depends on how plain or jazzed up you would like it.
on May 28th, 2010 at 11:34 am
this looks great!
on May 28th, 2010 at 1:23 pm
We often serve it with a lime yogurt sauce (lime juice + vanilla yogurt). Nice combination.