Finely ground Pennsylvania Dutch pretzels are what gives these delicious salmon cakes their crispy crust when pan-frying. Watch as Shira Bocar shares a recipe that we think is one of the best ways to use canned wild salmon.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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