Canned Salmon to the Rescue
Aug. 5, 2013 7:46 pm
Updated: Aug. 10, 2013 3:21 am
I love the ease of boneless skinless canned salmon. When I was wondering what to make tonight to help use up the baby spinach and strawberries in the fridge tonight, salmon came to mind. I mixed a can of salmon with the juice from the can, egg, breadcrumbs,
seasoning and lemon juice. I then formed them into four salmon patties and cooked them in a little olive oil.
Meanwhile, I made a salad from the spinach, sliced strawberries and some balsamic dressing. When the salmon was cooked, I broke it up into pieces and placed them on top of the salad. It made for a nice mix of temperatures and textures. Yum!