Salmon Cakes with Lemon Green Beans 1

There’s no better time (or way!) to introduce your kiddos to fish than with this delicious salmon cake recipe. Salmon is seasoned with garlic, scallions and bell peppers, as green beans are sauteed with freshly squeezed lemon juice. Kids can have fun forming the salmon veggie mix into discs and snapping the ends off the green beans.

Serves 8

Ingredients:

For the Salmon Cakes:
2 14.5 ounce cans Alaskan salmon
1/2 cup red bell pepper, diced
1/4 cup scallions, sliced
2 cloves garlic, chopped
1 cup panko breadcrumbs
2 eggs
1 tablespoon salt
2 teaspoons pepper
2 tablespoons olive oil, for cooking the salmon cakes

For the Lemon Green Beans:
1 pound green beans
2 cups ice cubes
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
salt and pepper, to taste

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Method:
Kid: Flake the salmon into a large mixing bowl with your fingers, taking care to discard bones or skin if necessary.

Together: Add the diced red pepper, scallions, garlic, breadcrumbs and eggs to the bowl. Season with salt and pepper, gently mixing to ensure all ingredients are evenly distributed. Be careful to not over mix to avoid pasty salmon.

Kid: Using your hands, shape the salmon mixture into 8 round patties 2/3rds of an inch thick. All cooks should take care to wash their hands with warm water and soap after handling raw eggs.

Adult: Place the olive oil into a frying pan over medium-high heat. Place 3 or 4 salmon cakes into the pan and cook for about 3 minutes, or until golden brown. Flip and cook on the other side for 3 minutes more, or until each salmon cake has cooked through. Set aside on a bed of paper towels to absorb the excess oil. Repeat with the remaining salmon patties.

Kid: Snap the tips off each end of the green beans and discard. Reserve the trimmed beans. Prepare an ice bath by filling a large bowl with cold water and adding the ice cubes.

Adult: Bring a large pot of water to a boil on the stove over medium-high heat. When the water boils, add a little salt. Add the trimmed green beans to the pot and cook for about 2 minutes, or until the green beans are parboiled, but still maintain their crunch. Using a slotted spoon, carefully transfer the green beans to the ice water bath to stop the cooking process.

Together: Place the olive oil in a separate frying pan over medium heat. Add the green beans, rotating with a spatula to coat the beans in olive oil. Pour the lemon juice over the green beans and season with salt and pepper to taste, taking care to ensure the seasonings are evenly distributed. Divide the salmon cakes and green beans into 8 servings and enjoy!

Do you involve your kids in the kitchen?

Source: This recipe comes to us from Johanna of Momma Cuisine.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!