Salmon leftovers... transformed!

I didn't want a repeat of our miso salmon/spinach salad dinner from the night before, so I gave the leftovers the good ol' crab cake treatment and made salmon cake.  

Ingredients:

• canola oil
• onions (diced)
• bell peppers (diced)
• spinach
• slices of wheat bread
• dried thyme
• ginger powder
• leftover miso salmon (flaked with a fork)
• mayonnaise
• eggs

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Toast the bread until crunchy.  A little moisture is okay, but the bread should be mostly dry.
3. Break the toast into pieces and toss it into the blender with the thyme and ginger powder.  Pulse until you end up with a fairly fine crumb.
4. In a pan over med-high heat, add a bit of canola oil and saute onions until golden. 
5. Add bell peppers and continue to saute until the peppers are soft.
6. Add spinach and continue to saute just until the spinach leaves are wilted.
7. In a baking dish, combine salmon, bread crumbs, and sauteed veggies.  
8. Add enough mayonnaise so that you can just barely see it's there after you mix it in.
9. Beat an egg and fold it in gently.  Repeat with additional eggs as needed, just until the salmon "cake batter" feels loose and light.
10. Bake for 25 minutes or until the eggs have set.

Note: If you don't have miso salmon, you may need to adjust your seasonings.  If you prefer individual patties, be sure to decrease the bake time.  Feel free to add shredded cheese and/or a bread crumb crust.