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Note: Look for canned wild salmon, such as Bumble Bee, which contains fewer dioxins than farmed salmon.
1 can (14 3/4 ounces) pink salmon, drained and mashed with a fork
1 medium red bell pepper, diced
1/2 cup grated carrot
1 tablespoon drained capers
1 large egg
Zest of 1/2 lemon
4 tablespoons whole-wheat bread crumbs
2 tablespoons wheat germ or ground flaxseed
Freshly ground black pepper
2 teaspoons olive oil
1 cup pineapple chunks, fresh or canned
1 cup ripe mango chunks
2 tablespoons balsamic vinegar
Crushed red pepper flakes
Mix salmon, half the bell pepper, carrot, capers, egg and lemon zest in a medium bowl. In a separate bowl, mix bread crumbs and wheat germ or ground flaxseed. Add half the bread crumb mixture to the salmon mixture and combine well. Season with freshly ground pepper to taste.
Divide salmon mixture into 6 equal portions and form cakes, about 1/2-inch thick. Coat cakes on both sides with remaining bread crumb mixture.
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add cakes and cook until golden brown, about 4 minutes per side. Meanwhile, mix remaining bell pepper and pineapple, mango, vinegar and red pepper flakes in a small bowl to make salsa. Spoon salsa onto 3 plates and top each with 2 salmon cakes.