Creamed Peas & Mushrooms with Pan Fried Salmon Cakes

Prep Time:

Cook Time:

Serves: 4


  • For the salmon cakes:

  • 1 can (14.7 ounces) natural pink salmon

  • ½ small onion, finely minced or grated, about ⅓ cup

  • 2 tablespoons minced fresh parsley

  • 1 garlic clove, finely minced

  • ½ teaspoon fresh lemon zest

  • 2 teaspoons fresh lemon juice

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • 2 large eggs, well beaten

  • 1 – 1 ½ cups unseasoned fine dry breadcrumbs, divided

  • 3 tablespoons unsalted butter

  • For the creamed peas:

  • 2 tablespoons unsalted butter

  • 6 ounces mushrooms, thinly sliced (approx. 2 ½ cups)

  • ¼ teaspoon kosher salt

  • 1 small onion, diced (approximately ¾ cup)

  • 2 tablespoons unbleached all-purpose flour

  • ¼ cup low-sodium chicken broth

  • ¾ cup milk (or half-and-half or heavy cream)

  • 1 can (15 ounces) organic Green Valley Peas, drained and rinsed

  • pinch ground nutmeg

  • ¼ teaspoon ground black pepper


  1. For the salmon cakes: Turn the salmon and liquid into a medium-size bowl.

  2. Flake with a fork, removing any bits of skin and larger bones. Smaller bones are edible and will be ok.

  3. Gently fold in onion, parsley, garlic, lemon zest, lemon juice, ¼ teaspoon salt and ¼ teaspoon ground black pepper.

  4. Add the beaten eggs and blend well.

  5. Add enough breadcrumbs, about ½–¾ cup, to make the mixture thick enough to shape into 8 round ½” thick cakes.

  6. In a shallow bowl, combine the remaining ½ cup or so of breadcrumbs with ¼ teaspoon salt and ¼ teaspoon black pepper.

  7. Roll the formed cakes in the seasoned breadcrumbs to coat thoroughly on all sides.

  8. In a large heavy skillet or sauté pan over low heat, melt 2 tablespoons of butter; add the salmon cakes.

  9. Pan fry slowly on one side; add remaining butter, carefully turn the cakes, and pan fry until golden brown.

  10. If you are cooking in batches, keep warm in a preheated 200°F oven.

  11. For the creamed peas: In a medium saucepan, melt butter over medium heat.

  12. Add the mushrooms and onions and sauté, stirring, until mushrooms are golden and onions are tender, about 8 minutes.

  13. Stir in flour until well blended.

  14. Gradually stir in the chicken broth and milk and continue cooking, stirring frequently, until thickened.

  15. Add the peas, nutmeg, season with a good pinch each of kosher salt and ground black pepper. Taste and adjust if needed.

  16. Serve warm with the salmon cakes, garnish with chopped parsley if desired.

Final Step

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