L.J.'s Salmon Cakes
1 14.75 oz. can wild Alaskan salmon (or 2 – 7 oz. cans skinless and boneless salmon)
1 tbsp. olive or avocado or other oil
1 tsp. Old Bay Seasoning
garlic powder to taste
Break the egg into a medium sized bowl and whisk with a fork
If necessary, take remove the skin and bones from the salmon, break it up and toss it into the bowl with the egg. Add the Old Bay seasoning and sprinkle some additional garlic powder over the bowl. Break up the salmon and mix the seasoning an egg into it using the fork. Divide the salmon into four patties, packing them firmly with your hands. Place them on a plate and put the plate in the fridge for a few minutes to encourage them to keep their shape. (optional). Heat the oil in a medium skillet or frying pan. Place the patties in the pan and let them form a crust on the bottom (3 or so minutes). Flip them gently with a spatula and let them cook until the other side browns. Cook until both sides are golden brown. Remove them to a plate. Enjoy!
You can have these tasty low carb salmon cakes as part of a protein packed breakfast or brunch with a side of hash browns or as part of a healthy dinner with steamed or sautéed veggies and a starch or a side salad.