Ingredients:
- 2 6oz cans of salmon
- ½ cup panko-style breadcrumbs
- ¼ cup diced red onion
- ¼ cup chopped sundried tomatoes
- 1 egg
- 2 Tbsp Harissa Infused Olive Oil
- 1 Tbsp Lemon Pepper Infused Olive Oil
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ cup Pesto
- ¼ cup chopped sundried tomatoes
- ¼ cup Extra Virgin Olive Oil
Directions:
In a mixing bowl, break up the salmon with a fork. Sprinkle with the breadcrumbs, onion and sundried tomato, then mix to combine.
In a small bowl, whisk together the egg, olive oils, paprika, oregano, and pesto. Pour over the salmon and mix to combine well. Form into 6 salmon cakes and place on a parchment-covered baking sheet. Place in the fridge for 30 minutes or freeze for 2 hours to firm up cakes that will keep their shape while cooking.
Preheat a nonstick skillet for 2 minutes over medium heat. Pour in the extra virgin olive oil and cook the cakes on each side for 3-4 minutes, until they are golden brown and cooked through. Remove from heat, place on a paper towel-lined plate.
Serve with a mix of greens lightly tossed with a light vinaigrette for lunch or supper