Entertaining season peaks between November and January, when families, friends, coworkers, and even neighbors take every opportunity to gather and celebrate the joy of the holiday season. Individuals who regularly open their homes to company may find hosting easier if they have a ready-made list of foods and beverages to serve their guests.
Small bites and finger foods are ideal when hosting a crowd because they allow individuals to pick and choose among several different offerings. These “Easy Salmon Cakes” from “The Complete IBS Diet Plan” (Rockridge Press) by Amanda Foote, RD are perfect by themselves, or can be served on gluten-free (or regular) buns. Increase the recipe as necessary for entertaining.
Easy Salmon Cakes
Serves 4
1 pound canned salmon, flaked
1/2 cup gluten-free bread crumbs
1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill, plus extra for garnish
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 lemon, quartered, for garnish
1. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix the salmon and bread crumbs.
3. In a small bowl, whisk together the egg, mustard, dill, salt, and pepper. Fold this into the salmon and bread crumbs.
4. Form the salmon mixture into 4 patties and place them on the prepared baking sheet.
5. Bake for 5 minutes, flip, and bake for 5 minutes more, until the patties are golden. Garnish with fresh dill and lemon.
Tip: To make this GERD-friendly, omit the black pepper and reduce the mustard to 2 teaspoons. TF23B453
