One of my favorite foods that my Dad makes is his Salmon Cakes. Love them! Sadly since I moved from NY 3 years ago I have only had them twice

But since he is so nice, he gave me his recipe.  Served with the salmon cakes, I put up some whole wheat spaghetti and made a  citrus spinach salad.

Salmon Cakes (makes 15)

15 ounces canned salmon
2 eggs
1 T old bay, cumin, corriander & curry powder
1 t salt
1 cup of red, green and onion combination chopped finely
½ – 1 cup bread crumbs

Take out the bones from the salmon and add to a large bowl. Beat eggs in a bowl and add to the salmon. Season with old bay, cumin, curry powder, corriander & salt.

Add egg mixture and enough bread crumbs to hold the mixture together. Then add pepper mixture.

Form into individual cakes.

The salmon cakes can be either fried or baked. Today I choose to bake them because they are healthier, baking is less time consuming and I have a pretty crappy skillet, which I intend to replace soon.

Bake at 400 degrees for 20 minutes or so until browned.

If frying heat a large skillet with canola oil, fry on each side until brown. Be careful when flipping not to break the cake.

Citrus Spinach salad

2 cups of spinach
2 T sesame oil
1 tomato chopped
1 gala apple grated
1 T lime juice

Combine and serve immedietly. Matt made this yesterday so I cannot take credit. Actually the only recipe from this post I can take credit for is the spaghetti. I give myself a pat on the back for that one!

One of my favorite parts about making a big dinner is having it for lunch the next day.

Have a good night!