Hooray for Salmon

We've officially settled into our temporary housing situation - a cozy 2 bedroom apartment on the third floor. G and I have been hanging out at our new crib during the week while Michael has started traveling for his job.  It's not too bad, and the three of us make sure to get out and about on the weekends when Michael is home.  Along with mother-son bonding during the week, G and I have been enjoying some pretty tasty dinners.  Here's a twist on yummy crab cakes in which salmon is used.  Kind of reminds me of the days when I went to graduate school in Baltimore :).  Plus it's a great way to get in those Omega-3s - which are essential for brain development, as well as protein.

Salmon Cakes

5 oz. package Chicken of the Sea Skinless & Boneless Pink Salmon
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 T. lemon juice
1/2 tsp. garlic powder
Dash of cayenne pepper (or more depending on your liking)
1/4 cup finely chopped yellow pepper
1 egg, beaten
1 cup Panko breadcrumbs
cooking spray

1.  Combine all ingredients with only 1/4 cup of breadcrumbs in a medium sized bowl.

2.  Form mixture into into 4 balls.  Roll in remaining breadcrumbs & flatten into salmon cakes about 1/2 inch thick.

3.  Cook on skillet coated with cooking spray over medium heat until golden brown on each side.

4.  Serve with veggies and starch of your choice.  We love to have oven baked sweet potatoes with our salmon cakes.  I usually serve a salad for my husband and me and a green veggie for G.  Sometimes I'll serve with stewed tomato casserole which also go well with it.