Herbed Salmon Cakes with Green Salad
Herbed Salmon Cakes paired with a fresh green salad make a delightful and nutritious meal. These salmon cakes are packed with flavor from fresh herbs, lemon zest, and a touch of Dijon mustard. Served with a crisp mixed greens salad, this dish is perfect for a light lunch or dinner.
Ingredients
Salmon Cakes:
- 2 6-oz cans skinless, boneless wild-caught salmon, drained
- 1 tbsp finely minced shallot
- 1/2 small sweet onion (such as Vidalia), minced
- 2 stalks celery, minced
- 3 tbsp finely chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1 tsp paprika
- 2 tsp grated lemon zest
- 1 tbsp fresh lemon juice
- 3 tbsp coconut flour
- 3 tbsp whole-milk yogurt
- 2 large eggs, beaten
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- Olive or coconut oil cooking spray
Green Salad:
- 4 cups mixed salad greens
- 1 carrot, shredded
- 1/2 English cucumber, halved lengthwise and sliced
- 1 tbsp finely minced shallot
- 3 tbsp raw apple cider vinegar
- 1/2 tsp raw honey
- 1/3 cup extra-virgin olive oil
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
Instructions
Prepare the Salmon Cakes:
- Mix Ingredients: In a large bowl, combine the drained salmon, minced shallot, minced sweet onion, minced celery, chopped parsley, chopped dill, Dijon mustard, paprika, grated lemon zest, lemon juice, coconut flour, whole-milk yogurt, beaten eggs, sea salt, and ground black pepper. Mix until all ingredients are well combined.
- Form Patties: Divide the mixture into 6 equal portions and shape them into patties.
- Cook Salmon Cakes: Heat a non-stick skillet over medium heat and spray with olive or coconut oil cooking spray. Cook the salmon cakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from skillet and set aside on a paper towel-lined plate to drain any excess oil.
Prepare the Green Salad:
- Assemble Salad: In a large bowl, combine the mixed salad greens, shredded carrot, sliced cucumber, and minced shallot.
- Make Dressing: In a small bowl, whisk together the raw apple cider vinegar, raw honey, extra-virgin olive oil, sea salt, and ground black pepper.
- Toss Salad: Drizzle the dressing over the salad and toss to coat the vegetables evenly.
Serve:
- Plate the Dish: Place a portion of the green salad on each plate and top with 1-2 salmon cakes.
- Garnish: Optionally, garnish with additional fresh herbs or a lemon wedge.
Enjoy this delicious and healthy meal that’s perfect for any occasion!
Tips for Success
- Variation: You can replace the canned salmon with fresh or leftover cooked salmon for a different texture and flavor.
- Make Ahead: The salmon cakes can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. This makes meal prep a breeze!
- Add-ins: Feel free to add other vegetables to the salad, such as cherry tomatoes, bell peppers, or avocado for extra color and nutrition.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of flour?
A: Yes, you can substitute coconut flour with almond flour or whole wheat flour if you prefer.
Q: How do I store leftovers?
A: Store any leftover salmon cakes and salad separately in airtight containers in the refrigerator. The salmon cakes will keep for up to 3 days, and the salad for up to 2 days.
Q: Can I bake the salmon cakes instead of frying?
A: Absolutely! You can bake the salmon cakes at 375°F (190°C) for about 15-20 minutes, or until they are golden brown and cooked through.
Q: Is there an alternative to the yogurt?
A: If you prefer, you can use sour cream or a dairy-free yogurt alternative.
Recipes you might also like:
- Salmon BLT Salad with Chive Ranch Dressing
- Greek Salmon Salad
- Refreshing Salmon Salad with Lemon Parsley Dressing
- Grilled Salmon Salad with Lemon Basil Dressing
- Spicy Canned Salmon Salad Rice Bowl
