Time to prepare:
1 (14.75 ounce) can salmon
2 tablespoons butter
1 medium onion, chopped
1/2 cup celery or pepper, chopped
2/3 cup cracker crumbs
2 eggs, beaten
1/4 cup chopped fresh parsley
1 teaspoon dry mustard
1 tablespoon olive oil
1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt olive oil in a large skillet over medium- high heat. Add onion, pepper or celery and cook until tender.
2. In a medium bowl, combine vegetables with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
3. Cook until brown on each side in skillet coated with one tablespoon oil.
Salmon is a great source of heart and brain healthy omega 3 fatty acids.
Canned salmon is inexpensive, convenient to store and have on hand. Low levels of contaminants as is found inother canned fish such as tuna. Canned salmon is packed with bones (simply mash when flaking meat) to offer a good source of calcium.
Olive oil in place of butter adds healthy fats and antioxidants.