I've been trying to incorporate more fish into my dinner time plans (I've heard it's good for migraines, plus just plain good for you), so last night I decided to take a different approach in how to cook it. Lately, I've been all about salmon, but we've just been marinating it overnight and then grilling it. Which, by the way, is delicious and quick, but still, I wanted something a little different and where I'm less likely to burn myself. (I'm a total klutz.)

And, with those thoughts in mind, I found this recipe for salmon cakes - one that didn't have either mayo or sour cream in it - and dinner was born! It was good too - perhaps I could have used some more spices, but all in all, it was filling and delicious and comes with my approval!

I'll give you the recipe first and then tell you what changes I made to the dish...

Super Easy Salmon Cakes
From Allrecipes.com

Prep Time: 15 minutes
Total Time: 25 minutes
Makes about 4 servings.

1 (7 ounce) can salmon, drained and flaked
1 egg, beaten
1 tablespoon olive oil
2 green onions, finely chopped
2 cups finely crushed saltine cracker crumbs
lemon pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.

3. Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

See the resemblance?
One too many margaritas later, the Bachelorette Party gets out of hand..."

Now, the HEIDI (ALSW) Version of the Dish:

First off, I doubled the recipe which I highly recommend doing. It adds a little cooking time to the dish, but really doesn't change the prep time whatsoever, still keeping the meal easy to make and with a relatively short completion time.

Second, I can't finely cut onion to save my life. I love the stuff, but I'm, well, a klutz, and not good with knives. So I used chopped onions from my spice shelf. Good call. Although you could omit the onions no problem. (My "finely crushed" saltines were not so finely crushed either, but it worked!)

Third, I used Greek seasoning rather than Lemon Pepper. We don't have any, so I improvised. Next time I'd add a little crushed red pepper too.

Also, I made the cakes using an ice cream scoop. Worked pretty good too!