Fish is a healthy protein that can be dressed up or down; it can also be pretty expensive. When there’s no budge in the budget for fresh salmon, you can save a lot by purchasing canned salmon. 
Just add a few ingredients from the pantry to make the salmon patties that are the base for Salmon Tacos–and they’re baked, not fried! Use an extra-large tortilla and turn this into a wrap.
Salmon Patties
Makes 12 patties
1 can (14.75-ounces) pink or red salmon
1/3 cup finely-minced onion
1/4 tsp black pepper
1/4 tsp Cajun seasoning
1/4 tsp Old Bay seasoning
1 egg, beaten
3/4 cup seasoned bread crumbs
1 TBL lemon juice
Prehead oven to 350 degrees. Drain the canned salmon and break it apart gently with a fork. Remove skin and bones if desired. Add onion and seasonings. Toss together, then mix in egg, bread crumbs and lemon juice.
Brush the cups in a muffin tin with olive oil or use silicone baking-pan liners. Shape the salmon mixture into 12 balls of equal size and place one in each muffin cup. Press the balls down into the cup to flatten. Cover muffin tin with foil and bake 15 minutes. Remove foil and bake 5 minutes more.
Greek-yogurt Remoulade
Serves 12
6 ounces plain Greek yogurt
1 TBL ketchup
1 TBL spicy brown mustard
1 tsp paprika
1 tsp Cajun seasoning
1/2 tsp Worcestershire sauce
1/2 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp thyme
1/4 tsp tarragon
2 TBL chopped fresh parsley
Mix all ingredients and chill until ready to serve.
Serving suggestion: Slice each salmon patty in half. Place on a warmed soft tortilla and top with shredded lettuce, chopped tomato and a dollop of the remoulade.
Nutrition information for the salmon patties:
Nutrition information for the remoulade:
This is a CatholicMom.com Meatless Friday featured recipe!
Cook and Count 