Compared to fresh salmon, canned salmon contains similar levels of omega-3s, vitamin D, and protein— at a lower price tag. To perk it up, these cakes are hit with an assertive Thai peanut sauce and served in refreshing lettuce cups.
Look for wild-caught salmon in BPA-free cans.
Per serving:
For peanut sauce, in small bowl, whisk all sauce ingredients. Set aside.
For salmon cakes, in medium bowl, flake salmon until fine. Mix in egg, followed by lime zest and bread crumbs. Form into patties about 1/2 in (1.25 cm) high (can be made large or small, as long as you keep them the same depth). Heat oil in large skillet over medium. Without crowding pan, fry patties for 2 to 4 minutes per side, until cooked through.
To serve, add cooked patties to lettuce leaves, drizzle with peanut sauce, and garnish with fresh mint or cilantro. Serve warm or chilled.