- In mixing bowl stir together 3 (6-ounce) cans skinless, boneless salmon, ¼ cup cooked brown rice, ¼ cup finely chopped green onions, 1 egg white, 1 teaspoon lemon zest, and ¼ teaspoon black pepper. Shape into 8 small round cakes or 4 large cakes.
- Heat 1 teaspoon olive oil in nonstick skillet. Add salmon cakes and cook for 3 minutes, then flip carefully and cook additional 3 minutes. Serve with roasted red pepper relish.
- In small bowl stir together 1 cup drained and finely chopped roasted red peppers, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1 teaspoon minced garlic.