Recipe Instructions:
• 1 lb salmon fillet, cooked and flaked
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 1 tablespoon Dijon mustard
• 2 green onions, finely chopped
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Olive oil, for frying
Roasted Vegetables Ingredients:
• Assorted vegetables (such as bell peppers, zucchini, and carrots), cut into chunks
• Olive oil
• Salt and pepper, to taste
Brown Rice Ingredients:
• 1 cup brown rice
• 2 cups water or broth
• Salt, to taste
Instructions:
o In a large bowl, combine flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, green onions, parsley, salt, and pepper. Mix well.
o Form the mixture into patties.
o Heat olive oil in a skillet over medium heat. Fry salmon cakes until golden brown on both sides and cooked through, about 3-4 minutes per side. Drain on paper towels.
o Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
o In a saucepan, bring water or broth to a boil. Add brown rice and salt. Reduce heat, cover, and simmer for 30-40 minutes, or until rice is tender and liquid is absorbed.
o Serve salmon cakes hot with roasted vegetables and brown rice. Optionally, garnish with lemon wedges and fresh herbs.
