John and I both love crab cakes, and after an article in Runner's World about all the things you can do with a can of salmon, we were inspired to try making cakes.
We didn't use their recipe, but I do want to try some of their other suggestions, such as making a salmon-version of tuna salad for lunch sandwiches.
Also, bonus, you can get three big cans of salmon at Costco for a lot less than the grocery store. Another benefit to the canned variety is that you can get Pacific, wild caught salmon* at a more reasonable price than if you bought it in fillets. Obviously, the ends require different means, but it's a good way to get some fish in our diets without breaking the bank.
This meal was fairly caloric, but it also had some good nutritional benefits (hello, omegas 3 and 6). I'd say we wouldn't make it as often as once a month, but it came together easily and tasted delicious. You can see that we just had the cakes, the sauce, and some sauteed zucchini with mushrooms on the side. The cakes are really filling. Our only negative comment is that they didn't reheat all that well, so making them for company (or halving the recipe) would be ideal. Still, anything with that much mayonnaise can't taste bad, am I right?
from Martha Stewart (who else?)
*A.k.a., the good kind. There's no such thing as wild caught Atlantic salmon, at least as far as I've heard. "Atlantic" is like a euphemism for "farmed."
**We chose mustard that had horseradish in it, so we didn't add anything else. I'm told rosemary would make a good addition.