Salmon Cakes with poached eggs

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I saw this recipe for Poached Eggs over Salmon Cakes from Healthy & Homemade and it looked good.  I decided that it need a little bit more so I decided to serve it on a bed of wilted spinach and, of course, like she did… I adjusted the recipe for what I have in the house.

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14 oz can of salmon –  I wasn’t really impressed with this brand, there was a huge amount of skin which made it feel and look more like cat food.

 

 

 

 

 

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1 tsp chopped garlic, juice of 1/2 lemon, 2 tsp grainy mustard, 1/4c chopped onion, one egg, freshly ground black pepper – mixed everything together

 

 

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1/2c Panko bread crumbs

 

 

 

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Four medium sized salmon cakes went into the fridge to rest for about 45 minutes

 

 

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Before putting the cakes in the skillet to brown, I patted on a few more bread crumbs then browned the salmon cakes in about 2 Tbsp of olive oil over med-high heat for 5 minutes per side.  Wilted the spinach by putting two bags of baby spinach (for two of us) in a colander and pouring over boiling water the press out the excess water and that’s about it.

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Eggs were poached in a deep pan (I use a sauce pan because I don’t have a skillet that is deep enough) with water and 1 Tbsp of white vinegar.  They are almost perfect – I’ll keep working on it.
My Heart added a bit of ketchup and some fresh ground pepper and I topped my eggs with Sriracha sauce.
Next time?  I think I’ll try green onions instead of chopped sweet onion – otherwise it was a pretty fast and simple meal.

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