These savory, dilly salmon cakes are packed with Omega-3s and protein. Blueberry vinaigrette complements the hero of this dish nicely.
Summer dinners can be challenging. It's hot, and you don't always want to fire up the stove. This easy salmon cake can be made in about 10 minutes. This salmon cake is light and flakey on the inside and crispy on the outside.
Talk about a gourmet foil dinner! I took this salmon cake mixture camping. I wrapped it up in some foil and topped it with a pile of raw spinach, mushrooms, avocado oil and salt and pepper. I threw it on an open fire grill and WOW! In one bite, camping turned to glamping!
The Recipe
LFG Salmon Cake
1 14.75 oz. Can Alaska Wild Red Salmon
1 Egg
1 T Ground Flax Seeds
1-2 T Mayonnaise (made with avocado oil)
1 T Fresh Dill (chopped)
1 T Red Onion (minced)
Salt and Pepper to taste
2 T Avocado Oil for frying
Mustard Caper Sauce
1/2 C Compliant Mayonnaise
1 T Lemon Juice
1 t Raw Local Honey
1 t Maille Whole Mustard
1/4 t Curry Powder
2 T Brined Caper Berries
Instructions:
Step 1: Make the Salmon Cakes
Combine all salmon cake ingredients (except frying oil) in a medium bowl. Form four approximately 1/4 lb cakes. Heat the avocado oil in a frying pan on medium heat. Fry the salmon cakes each side until crispy golden brown. Spoon the oil over the cake. It helps make the outside of the cake crispy. When brown and crispy on both sides, place the salmon cake on a dinner plate.
Step 2: Make the Caper Sauce
In a small bowl, whisk mayo, lemon juice, honey, mustard and curry powder together until smooth. Fold in caper berries, save a few for garnish.
Serve salmon cake and sauce over tossed arugula salad. Garnish with shaved red cabbage and top with more caper berries.
Pair with Champagne or an iced club soda with lime and a splash of Pom Wonderful pomegranate blueberry juice.
Comments