About recipe

For the cakes, we’re using canned pink salmon — a great item to keep in your pantry! (When shopping for canned fish, we like to recommend the lowest-sodium option you can find at your local grocery store.)

After quickly mixing the salmon with spices and mayo, you can sauté it as tasty fish cakes. The salmon pairs well with tropical and citrus flavors.

Ingredients (serves 4)

For the Cakes:

• 4 teaspoons olive oil
• 1/4 cup finely chopped red bell pepper
• 3 (5-ounce) cans salmon, drained well
• 1/4 cup mayonnaise
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper

For the Salsa:

• 1 cup fresh mango or pineapple
• 1 cup diced avocado
• 1/3 cup red onion
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• 1 tablespoon fresh lime juice

Preparation

1. Heat 1 teaspoon of the olive oil in a large nonstick
   skillet over medium heat. Add the bell
   pepper and cook, stirring until tender or about 3
   minutes.
2. In a large bowl, combine the bell pepper,
   salmon, mayonnaise, cumin, garlic powder,
   paprika, oregano, pepper, and optional cayenne.
   Stir until combined. Shape the mixture into 8
   small cakes, about 1-inch thick.
3. Add the remaining 3 teaspoons of olive oil to the same
   skillet. Heat the oil over medium heat and swirl to
   coat the bottom of the pan. Cook the cakes in
   the hot oil, four at a time, turning once, until
   browned on both sides, 7 to 9 minutes. The
   cakes may easily fall apart, so be gentle when
   turning.
4. Meanwhile, in a medium bowl, combine the
   mango or pineapple with the avocado, red
   onion, cilantro, jalapeño (if using) and lime
   juice.
5. Serve the cakes hot and topped with mango salsa
   and lime wedges.