Canned wild salmon – beauty in a tin

 Research tells us we are what we eat. The latest research shows that junk food and too much meat can actually age us. Quelle horreur! These salmon cakes are a healthy, delicious, and economical way to prepare wild canned salmon. If the idea of canned salmon makes you turn up your nose, then you obliviously don’t know that canneries use the highest quality wild salmon, free of dangerous PBCs and high in Omega 3. It has all the nutrients you need for beautiful skin and a healthy heart.Crisp salmon cakes

This recipe is light on mayo, but packed with veggies for flavour. It is served on a baby spinach salad with a tasty balsamic dressing. Eating for beauty – it’s a smart thing to do.
Salmon cakes
1 can of salmon, drained well
1 small onion, diced
1 rib of celery, diced
½ red pepper diced
1 tbsp. of drained capers or rinsed capers. If you use salted, chop roughly
½ tsp. each: salt, pepper, and dry mustard (you may use Dijon)
Add a dash of Worcester sauce or Tabasco (use whatever you have — even soy)
Mix with a fork.
Add ½ cup dry good quality bread crumbs
1 scant tbsp. regular mayo or low-fat mayo
Mix and form four patties
Roll patties in prepared seasoned bread crumbs or Panko (add salt and pepper or paprika to unseasoned crumbs)
Chill 15 minutes – do not skip this step
Fry in ½-inch of hot peanut or corn oil. Use hot oil and the cakes will not absorb fat! Drain well on kitchen towels. 
Dressing for salmon cakes:
1 tsp of Dijon
1 finely-chopped clove of garlic
1 tbsp basil chiffonaded (finely shredded)
1/3 cup good wine vinegar plus 1tsp. kosher salt dissolved.
½ cup plus1 tbsp. good olive oil
Whisk or shake
Wash and dry well in spinner two cups of baby spinach
Top with thinly-sliced sweet onion and sliced grape tomatoes to taste.
Toss with vinaigrette
Arrange on plates.
Top with warm salmon cake.
Drizzle cake with vinaigrette.
Serves 3-4 depending on appetite.