Salmon Cakes

There's lots of parties and get-togethers during the holidays so I always am looking for something quick and easy that I can serve or bring to friends as an appetizer. I love crab cakes so I thought I'd try a twist on a classic and use salmon instead. I literally made these with a few things from my refrigerator in about 5 minutes. They mix together really fast and then you can saute them on the stove or bake them off in the oven.

INGREDIENTS:

• 1 can of wild caught canned flaked salmon (the only ingredients should be salmon and water :)
• 1 egg, whisked up
• 1/2 - 3/4 cup chopped parsley
• 3 chopped green onions
• 1/4 cup gluten free breadcrumbs
• a tiny bit of salt
• 2-3 Tbsp of mustard (I used a combination of stone ground and honey mustard)

DIRECTIONS:

• Chop your herbs and onions and crack and whisk your egg 
• Mix everything together in a large bowl until combined
• Divide them into individual size portions and make into a small slider size (I got about 8 from a 16 ounce can)
• Either heat your stovetop pan to medium and spritz with olive oil or preheat your oven to 350
• Bake until browned on each side or saute a few minutes until warmed through

These go really well over some arugula. If you want a little dipping sauce you could use more mustard or a red pepper sauce for some variety. I just used a little balsamic dressing over the greens. This is a great lunch or snack packed with protein as well. I also love them because you can serve them warm, cold or room temperature. I've made these before with tuna as well. Now you don't have to spend $15 on that tiny little can of pure lump crab meat to get the same results!

I usually add in some fresh lemon juice and zest but was out and they still are yummy! Let me know how you make your own version of crab cakes or what your "go-to" appetizer is to bring to a party. Happy New Year!