Canned wild salmon is approved by the Monterey Bay Aquarium as safe and sustainable. Where I buy it, it's usually under $3 a large can, too. What to do with it? You can sprinkle it in place of tuna in your salads. Or, for a hot meal, you can add a few ingredients and make salmon croquettes. (Doesn't that sound infinitely more appetizing than fish cakes?)
Drain a large can of salmon. Remove skin and bones, (unless you're like me and enjoy getting another dose of calcium by gnawing those edible spines). Place in a mixing bowl, flaking the fish.
Mince 2 to 3 tablespoons of onion, saute in a little butter or oil. Cool. To the fish add half a cup of matzoh meal or bread crumbs. Season with salt and pepper. Stir in the cooled onion, crack open an egg, mix gently and thoroughly.
Shape into six patties. Grease a large skillet with butter and oil. Fry patties on medium heat, turning gently, until cooked through, 4-8 minutes.
We devour it with a side of macaroni and cheese. But that's a post for another day.
