Disclosure: I am being compensated by Cans Get You Cooking for my participation in this campaign as part of the Mom It Forward Blogger Network. Please note, this post contains affiliate links. As always, all opinions are my own!
I hail from a long line of salmon fisherman, and canned salmon has long been a staple in my diet. It’s easy, super nutritious and so very delicious.
Of course, I’m pretty finicky about the salmon I eat…fresh or canned. Mainly, it has to be wild caught. And I prefer Sockeye, or Red, salmon. Sockeye is lower in fat than other salmon species, but still high in healthy Omega-3’s. The benefit of canned salmon? It retains all of it’s nutritional benefits, but is so, so convenient.
My favorite way to eat canned salmon is in salmon cakes. I always have the ingredients to whip them up in my ‘cantry’…so I often eat them for a quick lunch. But they’re fancy enough to serve to guests. A well stocked ‘cantry’ keeps me from running to the grocery store every other day and it’s reassuring to know I always have a healthful meal just the turn of a can opener away! The canning process seals in freshness and nutrition…and lessens waste with longer shelf life. Fish in the fridge lasts only a few days – but in the pantry? A long, long time.
Are you wondering what you can do with canned goods and how to keep a well stocked ‘cantry’? The Cans Get You Cooking campaign is a great resource. Lots of great recipes, info on sustainability, and nutrition information.
My cantry recipe today is mouthwatering Harissa Salmon Cakes with Lemon Dill Aioli. If you’ve never used Harissa…well, trust me. Get some. It’s good stuff. Spicy, smoky, savory – the perfect match with the richness of the salmon.
Also? These are gluten and dairy free. You can absolutely substitute regular wheat flour for the coconut flour, but I really love the texture that the coconut flour creates. These cakes have a perfect, crispy crust that is absolutely crave-able.
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