Veggie Packed Salmon Cakes


 
 
 

I am so proud of these salmon cakes. I know they aren’t a new idea but they came out so great! I was able to use riced broccoli to cut down on the amount of breadcrumbs. I also added in some carrots for some extra veggie love. Siena ate them up no problem! I felt like such a rockstar. Isn’t it funny how we can live or die by our toddlers approval? Having her eat fish and veggies all at once, I almost fell on the floor. The other great thing is Brian and I could join in this meal with her. I love when I find foods that we ALL love.

Veggie Packed Salmon Cakes

ingredients

  • 2 cups fresh salmon, baked then flaked

  • 3 tbsp olive oil, divided

  • salt

  • pepper

  • lemon, halved and sliced

  • 1 tbsp garlic, chopped

  • 1/4 cup red onion, chopped

  • 1/4 cup carrots chopped

  • 1/2 tbsp capers, roughly chopped

  • 1 1/2 cup riced broccoli

  • 1 tsp worcestershire sauce

  • 1 1/2 tsp old bay seasoning

  • 1/2 cup mayo

  • 2 tbsp dijon mustard

  • 1/2 tbsp honey

  • 1 cup breadcrumbs

  • 2 eggs

  • 3 tbsp coconut oil

sauce

  • 1/4 cup mayo

  • 1/2 tbsp ketchup

  • 1 tbsp relish or chopped pickles

  • 1 tsp lemon juice

  • salt

  • pepper

instructions

  1. Preheat oven to 375 degrees.

  2. Lay a piece of parchment paper down on a baking sheet with sides. Place the salmon on top of the baking sheet skin side down.

  3. Brush the salmon with olive oil, and sprinkle with salt and pepper. Squeeze half of a lemon over it. Roast for 15-20 minutes until almost cooked through. Remove from the oven and let it come to room temperature.

  4. Meanwhile, prepare the vegetables. Place 2 tablespoons of olive oil in a large saute pan, over medium heat.

  5. Add the garlic to the pan and saute for a minute. Then add the red onion, sauteing for another two minutes. Then add the carrots , broccoli, and capers. Stir to incorporate. Let the mixture saute stirring often, until the vegetables have softened, about 6-8 minutes. Season with old bay and worcestershire sauce. Then cool to room temperature.

  6. Flake the cooled salmon into a large bowl, about 2 cups. Add the bread crumbs, mayonnaise, mustard, honey and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 2 1/2 to 3-ounce cakes.

  7. Heat the coconut oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels

Sauce

  1. Whisk together all ingredients. Use salt and pepper to taste.

RECIPE NOTES: You can also use other veggies such as chopped celery, or red pepper. If you use them in addition you may need to adjust the amount of breadcrumbs you use.