Both canned and fresh salmon have a high concentration of omega-3 fatty acids, but canned salmon with bones also provides a hefty dose of calcium. The bones are soft and mash easily, so don’t leave them out. Just don’t tell anyone they’re in! Serve with the lemon dill sauce for a light, healthful, nourishing meal.
Yields 8 large patties.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine salmon and mayo in a small bowl and mash together. Add onion, red pepper, parsley, sweet potatoes, eggs, and seasoning.
Prepare a baking sheet lined with Gefen Parchment Paper and sprayed with cooking spray. Place golden bread crumbs in a flat plate. Form salmon mixture into eight patties and dip gently into bread crumbs. (You might have to slightly reshape afterward.)
Put on prepared baking sheet and spray tops with cooking spray. Bake for seven minutes. Raise temperature to 400 degrees Fahrenheit (200 degrees Celsius) and continue baking for another seven to eight minutes. Remove patties from oven and turn over each patty with a spatula to cool. Alternatively, you can turn over midway through baking.
I remove the skin before mashing my salmon. Your choice. Canned pink and red salmon are basically interchangeable in recipes. The main difference is that pink salmon is more inexpensive and has less fat. Red is superior in taste, especially when eaten on its own.
Whisk together all ingredients in a small bowl until smooth. Feel free to double or triple sauce. I use it as a dip, but some people prefer to slather it on! Serve patties on a bed of lettuce, with cherry/grape tomatoes, and the sauce on the side.
Photography: Moishe Wulliger
Styling: Renee Muller