I had a couple of pouches of salmon so I decided to figure out a tasty way to use it. The result is delicious - the salmon is creamy, very flavorful, easy for a post op at any stage to eat. The dish is also high protein, low carb, fast, and simple too. This is a perfect meal for your entire family!

One 7 ounce pouch Salmon (very good quality, no skin or bones, nice product!)
1/4 cup Hellman's mayonnaise
1/2 small red onion, finely chopped
1/2 teaspoon Old Bay or favorite cajun or seasoning blend

Juice of half a lemon
8 Ritz crackers, pulverized in a food processor or crushed into very fine crumbs

1 tablespoon olive oil

Mash together the salmon with the mayonnaise, add the onion, Old Bay, and half of the cracker crumbs; blend well. In a small bowl, season the remaining cracker crumbs with a little additional Old Bay and set aside. Using a spoon, roughly divide the mixture and form into 4 slightly flattened 'meatballs', and lightly dust in the remaining cracker crumbs. Place on a plate in the refrigerator as it will firm the mixture while you make your salad to complete your meal.

Heat a nonstick skillet with olive oil over medium high heat and saute the salmon patties until golden brown on both sides, about 4 minutes per side. Transfer to plates and serve immediately with tossed salad as a side dish.

Makes 4 salmon cakes, Calories 185, fat  7g, carbs 4g, protein 22g