Salmon Cakes
Dairy Free, Egg Free
Ya’ll, in case you couldn’t already tell by the majority of the recipes I post, I’m a HUGE fan of batch cooking and making it super easy to pull something out of the fridge or freezer, instead of ordering skip the dishes for dinner. And, while not all recipes are make-ahead friendly… THIS ONE IS! These salmon patties thaw real quick, so they require no extra plan-to-take-out-of-the-freezer time, you simply just take them out and let them thaw on a plate, while you make this creamy lemon dill sauce 😍. By the time the sauce is done, these babies are ready to be heated in a frying pan. With an easy swap, these could be gluten free if you substituted the breadcrumbs for something like rice breadcrumbs or gluten free breadcrumbs.
Wild Salmon is rich in the Omega 3 Essential Fatty Acids (EFA’s), Eicosapentaeonic acid (EPA) and Docosahexaenoic acid (DHA). Farm raised salmon does not appear to have as high an omega-3 content as wild caught. This could be because while the wild salmon consume a diet of deep-water plankton and smaller fish, farm-raised salmon are fed grain feeds that do not produce as high a content of omega 3 EFAs. These EFA’s are known to help lower blood cholesterol and can protect from hardening of the arteries, and they also seem to reduce platelet stickiness. EPA and DHA are also being intensively researched for their mood stabilizing properties. These omega 3’s are anti inflammatory, and a deficiency could result in skin dryness or scaliness.
Parsley can help to ease digestion and is a diuretic that can help flush the kidneys of waste material and uric acid . It is also a blood purifier and has antiseptic properties and is liver supportive. It also contains Vitamin C, Vitamin E, iron and folic acid. *Should not consume parsley if pregnant, without consent of a medical professional.
Salmon Cakes
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 12-18 servings (depending on the size you make your cakes)
ingredients
1 lb wild salmon (fresh, or thawed from frozen)
1 medium yellow/white onion, finely diced
1 red pepper finely diced
3 tbsp coconut oil
1 cup spelt or rice breadcrumbs, or oats pulsed in an a food processor
2 chia eggs (2 tbsp ground chia seed, 1/4 cup water)
3 tbsp coconut yogurt (can sub regular yogurt or a good quality mayonnaise)
1 tsp organic Worcestershire
1/4 cup minsed fresh parsley
Lemon Dill Sauce ( I don’t usually measure when I make it so here is an approximate)
1/2 cup(ish) of good quality vegan mayonnaise or coconut yogurt
1-2 cloves of fresh pressed garlic
juice from 1/2 a lemon
dry or fresh dill
method
Set oven to 415, place salmon in a baking dish and add salt and pepper
bake uncovered for 15 minutes, or until salmon is cooked, set aside to cool
While salmon is cooking, make your chia eggs by adding the ground chia seed to water and mixing. set aside to thicken
add coconut oil to a frying pan, and add onion and red pepper, cook until onion is translucent (5-7 min)
once salmon is cool, remove skin and bones and flake with forks in a large bowl.
add Worcestershire, chia eggs, onion/red pepper mixture, breadcrumbs, coconut yogurt, and parsley and mix to ensure everything is combined
Begin to roll out your cakes, place on a cookie sheet and flatten to form the flat round shape.
once all cakes are on the baking sheet, place uncovered in freezer for and hour.
remove from freezer and package into freezer friendly containers to have at a later date!