There are still a lot of warm to hot summer days ahead. Here’s a quick-cooking main dish protein that only needs very simple sides, like steamed green beans or sauteed zucchini plus corn on the cob. For the canned salmon, be sure to buy a skinless and boneless variety.
Serves 2-3
Step 1: Saute Scallions
- 1 bunch scallions (green parts only), sliced into ½” pieces
- 1 Tbsp. olive oil
Warm olive oil in a large saute pan over medium heat until onions sizzle lightly when added. Stir in onions and saute, stirring occasionally, just until lightly browned, about 3-4 minutes.
Step 2: Combine Patty Ingredients
- 1 egg
- 2 Tbsp. milk
- 2 Tbsp. whole grain breadcrumbs, coarse ground
- 1 tsp. dried leaf thyme
- 1 5-oz can salmon (or tuna), drained
- 1/8 to ¼ tsp. sea salt
- Freshly ground pepper, to taste (and/or pinch cayenne pepper)
While onions cook, lightly beat egg in a small mixing bowl, then stir in milk, breadcrumbs, thyme and salt and pepper. Add salmon (or tuna) and use a fork to chunk into small pieces. Add onions once browned.
Stir everything together until well combined then allow to sit a few minutes until breadcrumbs soften and mixture thickens.
Step 3: Form and Fry Patties
- 2-3 tsp. olive oil
Add oil to the same pan used to saute onions and heat over medium heat. When warm, form salmon mixture into 5-6 small patties and lay in saute pan. Brown patties about 3-4 minutes, then reduce heat to medium-low, flip patties, and cook another 3-4 minutes until cooked through.
Step 4: Serve with Optional Toppings (as desired)
- Squeeze of fresh lemon
- Mayonnaise mixed with lemon juice and/or chopped fresh dill
- Cocktail sauce
- Ketchup