Creamed Peas & Mushrooms with Pan Fried Salmon Cakes
Prep Time:
Cook Time:
Serves: 4
Ingredients
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1 can (14.7 ounces) natural pink salmon, drained
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1 small onion, finely minced or grated
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2 tablespoons minced fresh parsley
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1 garlic clove, finely minced
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½ teaspoon fresh lemon zest
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2 teaspoons fresh lemon juice
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¼ teaspoon kosher salt
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¼ teaspoon ground black pepper
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2 large eggs, well beaten
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1 ½ cups unseasoned fine dry breadcrumbs, divided
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4 tablespoons unsalted butter, divided
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6 ounces sliced mushrooms
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2 tablespoons all-purpose flour
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¼ cup low-sodium chicken broth
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¾ cup milk (or half-and-half or heavy cream)
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1 can (15 ounces) Green Valley Organic Peas, drained
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pinch ground nutmeg
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Pinch ground black pepper
Steps
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For the salmon cakes:
Add salmon to medium bowl, flake with fork.
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Gently fold in onion, parsley, garlic, lemon zest, lemon juice, salt and pepper.
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Add eggs and blend well.
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Mix in ¾ cup breadcrumbs. Shape into 8 round ½” thick cakes.
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Add remaining breadcrumbs to shallow bowl. Roll the formed cakes in breadcrumbs to coat thoroughly on all sides.
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Stovetop cooking directions:
In a large skillet or sauté pan over medium-high heat, melt 2 Tablespoons butter; add four salmon cakes.
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Pan fry on one side for 5 minutes, carefully turn cakes over, and cook an additional 5 minutes.
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Remove from pan, add remaining four salmon cakes.
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Air fryer cooking directions:
Add four cakes to air fryer. Cook at 375°F for 12 minutes, flipping halfway through.
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Remove from pan, add remaining four salmon cakes.
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For the creamed peas:
In stovetop pan, melt butter over medium. Add mushrooms; sauté 8 minutes until tender. Stir in flour.
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Gradually stir in chicken broth and milk. Cook 5 minutes until thickened, stirring occasionally.
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Mix in peas, nutmeg, and pepper. Warm through. Serve with salmon cakes.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.