Salmon Cake Sandwich

We love this book: Food Cures: Breakthrough Nutritional Prescriptions for Everything from Colds to Cancer (gift from NB). On the back of the cover, it says, “Fight Disease with Your Fork!” Definitely some healthy and yummy recipes in here.

Salmon Cake Sandwich!

This was adapted from the “Salmon Cake Sandwiches” recipe on page 304 of Food Cure. It was adapted mostly because I’d forgotten to get an ingredient, forgotten to add another ingredient, and read the recipe wrong. My brain was certainly off somewhere else that night.

Prep Time: 45 minutes
Cook Time: 26 minutes (originally six minutes)
Wait Time: 15 minutes (cooling time)
Serves 4

2 egg whites
1/4 cup mild salsa
1/4 cup low-fat mayonnaise
1/2 tsp ground cumin
1/4-1 tsp hot red pepper sauce
1 cup panko (original recipe called for whole-wheat bread crumbs, but I forgot to buy this; the closest thing I had was panko)
4 whole-wheat sandwich rolls
4 lettuce leaves
1 large tomato, cut into slices
1 salmon fillet * in hindsight maybe two would be better to make 4 servings
2 lemon slices
salt and pepper to taste
olive oil

** The original recipe called for 2 pouches (7 oz/213 g each) salmon, patted dry. I didn’t read the instructions carefully enough and bought two salmon fillets. I didn’t realize that salmon pouches meant this.

So the recipe was broken down into two steps: Step 1 – cook the salmon and Step 2 – make the salmon cakes.

Cooking the Salmon

  1. Preheat the oven to 375 degrees Celsius.
  2. Line a baking sheet with tin foil and place the salmon fillet(s) on it.
  3. Place two slices of lemon on each fillet.
  4. Drizzle with some olive oil, salt and pepper.
  5. Bake for 15-20 minutes, depending on the size of the fillet(s).
  6. Wait for the salmon to cool.

Making the Salmon Cake Sandwiches

  1. Drain the salsa in a sieve over a bowl for about 10 minutes.
  2. Line a baking sheet with parchment paper.
  3. In a bowl, whisk the egg whites. Stir in the salsa, mayo, and cumin.
  4. Add the salmon and panko. Gently fold them in until combined.
  5. Shape the mixture into 4 cakes, place them on the baking sheet and fridge for at least 30 minutes. Add hot pepper sauce to the outside of the cakes.
  6. Coat a nonstick skillet with cooking spray. Add the cakes and cook over medium heat for about 6 minutes – turning once (cook until it’s browned and crisp).
  7. Place a lettuce leaf on each roll. Top with a salmon cake and tomato slice(s).

* The step that I forgot was add the hot sauce to the mixture in step 3. I tried just adding some to the already formed salmon cakes and it turned out good – created a spicy outside coat.

I used this as a reference to turn my salmon fillets into “canned salmon/salmon pouch” –



    • I found them at Zehrs – Stanley Park. I think it’s generally in the sushi place. I am sure New City also has some. I used up my last bits of panko on this…

      In the summer, we usually like having soba with just plain soba sauce (sometimes with spring onion). Sometimes I will make some tempura with whatever veggies are around and sometimes shrimp (although, I’ve yet to perfect my shrimp-tempura-making skills). Makes a “cool” meal.

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