How many of you have looked in your pantry and found that lone can of pink salmon, not sure where it came from, how long you've had it, or what it was originally intended for? Well in my case there were about four cans! There must have been a big sale on them at some point. Stumbling across the cans of salmon I remembered how much my husband likes Salmon cakes, but I wanted to try a different recipe. This one is quick and simple, and despite the fact that I swapped out the fat-free mayo for full fat, they still came out lighter than the ones I usually make. I know the idea of using canned salmon sounds downright primitive but trust me on this - when you try one it won't even matter. These would also be a great appetizer in bite-size portions.

How many of you have looked in your pantry and found that lone can of pink salmon, not sure where it came from, how long you've had it, or what it was originally intended for? Well in my case there were about four cans! There must have been a big sale on them at some point. Stumbling across the cans of salmon I remembered how much my husband likes Salmon cakes, but I wanted to try a different recipe. This one is quick and simple, and despite the fact that I swapped out the fat-free mayo for full fat, they still came out lighter than the ones I usually make. I know the idea of using canned salmon sounds downright primitive but trust me on this - when you try one it won't even matter. These would also be a great appetizer in bite-size portions.

I always find myself going back to these tasty quesadillas. They are simple to make, taste great and incorporate shrimp giving me some of my weekly ‘fish’ allotment. I cut the shrimp into tiny bit sized pieces so the quesadillas are easier to eat. The recipe uses mozzarella but Monterey Jack or other cheeses works here depending on what you have on hand. I top these with salsa – homemade whenever I have time and fresh tomatoes.

I always find myself going back to these tasty quesadillas. They are simple to make, taste great and incorporate shrimp giving me some of my weekly ‘fish’ allotment. I cut the shrimp into tiny bit sized pieces so the quesadillas are easier to eat. The recipe uses mozzarella but Monterey Jack or other cheeses works here depending on what you have on hand. I top these with salsa – homemade whenever I have time and fresh tomatoes.