Simple. Sustainable. Savory.

Wednesdays on Mama Cooks.



Playing hooky as much as I can this week - it's warm and sunny for the first time in far too long. But even on a day when I don't feel like cooking, I can handle this:



One 15-ounce can of wild salmon (boneless, skinless)
¼ cup sweet onion, chopped fine
2 tablespoons capers, chopped
5-10 kalamata olives, chopped
3 tablespoons olive oil
1 egg
squeeze of Dijon mustard
pepper to taste

Stir everything together, form into patties and fry in hot, oiled pan.

Serve over greens: arugula, watercress, mixed greens.