Sockeye Salmon Bean and Mint Rounds

by Joanne on July 8, 2009

Can you believe Ted and I have eaten 20 lbs of fish in less than 2 months?  That’s alotta feesh!

There was no time to run to the store for fresh salmon and the freshest of fish will not be in the area until tomorrow so we settled on a great recipe using Alaskan Red Sockeye Salmon in a 14.75 oz can.  It’s quick and it’s still healthy.  Time yourself..less than 40 minutes.

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Sockeye Salmon Bean Mint Rounds

Ingredients to serve 4- 6

  • 1 14.75 oz can Red Sockeye Salmon, drain and crumble
  • 1 15 oz can beans, such as black eyed peas, cannellini, garbanzo, etc.*You should use a white or light colored bean for cosmetic reasons.
  • 3 large spring onions, rough chopped
  • 2 cloves garlic, roughly minced
  • 2 tsp Sacla Italia  Sun dried tomato pesto *you can use whatever you want such as mustard, mayo with curry powder, …etc.

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  • 1/4 tsp red pepper
  • 3 fresh mint leaves, rough chopped
  • 4 – 6 fresh mint leaves whole – you will use these to garnish the cooked rounds
  • 1/2 tsp cumin
  • 1 tsp Worcestershire sauce
  • panko crumbs seasoned with salt and pepper for dusting (or you can use flour)
  • Olive oil 

Put salmon in a bowl and remove all bones. Crumble. Using an immersion blender or you can use a regular blender, blend together – slightly (I zapped with my immersion blender about 10 times) – the beans, onions, garlic, pesto (or other flavor), red pepper, mint, cumin, Worcestershire sauce. Now add the salmon and blend for another few zaps.  Taste and add salt and pepper if needed.  Blend again, using a spoon,  just until everything is mixed. 

Shape the mix into 6 balls.  

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Roll in seasoned panko crumbs or flour, set aside.  Heat the oil in a pan over medium – high heat and when hot, add the balls. Flatten slightly – do not over crowd your pan. 

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Let cook about  4 minutes per side. Set on a paper towel lined plate.

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Kiwi – Sundried Tomato Pesto Salsa

The salsa is a must with this salmon dish.

  • 1 kiwi, peeled and small dice
  • 1/2 red bell pepper, small dice
  • 2 tsp sundried tomato pesto
  • juice of 1 fresh lime
  • 1 tsp chopped flat leaf parsley
  • 1 tsp honey
  • pinch of salt and red pepper

Mix all the above ingredients into a bowl and serve on top of the Salmon Bean Mint rounds.

A wonderfully delicate crisp outside and a moist inside with loads of flavor.

DSC_0022Do you have a favorite way to use canned salmon?  or… do you avoid the canned fish like the plague?  I’d love to know.

Have a great Wednesday night and come back to visit because tomorrow is CEimB Thursday, then I have a Giant Cookie Surprise tomorrow night.

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6 Comments

  • At 2009.07.08 21:43, s. Stockwell said:

    Those look tasty and creative salsa idea. we love it. thanks, s

    • At 2009.07.09 06:59, Miranda said:

      This looks almost like crab cakes….Are they similiar?

      • At 2009.07.09 08:18, applec said:

        Thanks S.S!

        Miranda:
        You could use crab or tuna or any fish / shell fish I suppose. The reason I really liked this recipe is because there isn’t mayonnaise in it (although if you like mayo – use it) and there aren’t bread crumbs mixed into the round or “cake”. The beans help it hold together.
        The flavor of mint is JUST detectable and seems to pair well with salmon.
        Thanks for the comment.

        • At 2009.07.09 11:23, nick said:

          These look great – pretty healthy too!

          • At 2009.07.09 13:39, Rosie said:

            Those cakes look mighty good and so does your Salsa -YUM!

            • At 2009.07.09 17:04, Cookin' Canuck said:

              Beautiful colors. I like the addition of mint.

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