Looking for a tasting recipe this Lent that healthy and good?  Whip up a quick batch of these salmon cakes and enjoy them for lunch or dinner.  I created this recipe during my competition prep because I wanted to get more heart healthy fat in my diet.  I am big into flavor and texture so eating salmon straight from the can was not an option. Costco sells canned pink salmon in bulk and it is much cheaper than buying fresh salmon fillets.  I also like to prep a larger batch of these and eat them through the week or freeze half.

Ingredients:

• 2 Cans of drained wild Alaskan pink salmon

• 1/4 oat flour (put oatmeal in blender)
• 3 servings (9tbsp) of liquid egg whites

• 1tsp Wildtree Dill Dip Blend or dill seasoning of your choice

• Salt and Pepper to taste

Instructions:

• Mix all ingredients together and let sit for 5-10 minutes

• Preheat griddle over medium heat
• Spray griddle with non-stick cooking spray
• Take a large spoon full of mix and put on griddle
• Pat mix down into cake with fork

• Cook until firm on one side
• Spray with non-stick cooking spray and flip
• Cook until firm and brown

• Repeal above steps to make 6 salmon cakes

Enjoy with spicy mustard!

Nutritional Facts (per cake, recipe makes 6 total):

70 Calories, 1g Fat, 3g Carbs and 13g Protein