We often have leftover salmon and if I don’t make a quiche it usually gets thrown away, so I am always on the lookout for leftover recipes. I found one from EatingWell that I modified and it was quite yummy. These cakes are jammed packed with omega 3 fatty acids. If you don’t have leftovers you can use canned salmon.
About 2 cups of cooked leftover or canned salmon
2 tbsp avocado mayonnaise
1/2 cup of ground flax or whole wheat bread crumbs
1/2 tbsp dill
2 tsp of Dijon mustard
salt and pepper
In a small bowl combine egg, mayo, and mustard. In a medium size bowl add salmon, flax, and dill. Add egg mixture to the salmon and combine. Shape into cakes. Season with salt and pepper. Preheat air fryer to 400. Cook cakes for about 10-12 minutes. Serve on a whole wheat bun with lettuce and tomato or with sweet potato fries.