After spending the past year losing 50+ pounds on Weight Watchers®, I’m not about to backslide and regain it all (especially after replacing my whole wardrobe), so healthier eating is here to stay. Salmon cakes are a surprisingly rich, yet PointsPlus-friendly dish I devised, and I wish I’d thought of them years ago because they’re so easy. They’re only 4 PP each, have good flavor, and have enough heft to make a decent meal.
For salmon, I used Costco’s Kirkland canned brand, but any salmon you like would work.
For me, for any recipe to be a keeper, it has to meet several requirements:
- A few ingredients I would probably have on hand
- Quick prep that doesn’t destroy the whole kitchen
- Cooking that doesn’t need constant monitoring
- Quantity such that you can cook once, but eat twice or more
- Tasty and filling, but not fattening
Salmon cakes fill the bill on all counts, as opposed to my recent miserable foray into collard chips.
So here are my salmon cakes:
- 6-oz. can of salmon
- 1/4 cup panko breadcrumbs
- 1 whole egg
- 1 tbsp. skim milk (more OK if the mixture seems too dry to stick together)
- 1/4-1/2 cup of diced onion (I like lots of onion)
- Liberal sprinkling of Old Bay seasoning (optional)
Using your hands, mix all these ingredients in a bowl,
Split the mixture into 2 cakes. You can make 4 smaller cakes, but for me, 2 big cakes make 2 meals.
Spray a heated pan with nonstick cooking spray, then add the cakes and brown them well on both sides.
While my cakes cook, I make a topping for them by whipping together:
- 2 tbsp. light sour cream
- 2 tbsp. light mayonnaise
- dill to taste
By WW standards, each cake is 4 PointsPlus, and the topping is 1 PP.