A long-winded name for a relatively simple dish that boasts COLOR and FLAVOR... it's hard to believe it all started with some canned fish. I love having this recipe on hand because I don't have to worry about a last minute trip to the grocery store or farmer's market to pick up fresh fish for dinner - I can just stock up on the cans and have them handy for when I want to whip together these cakes. See below for just how easy it is to (healthily) elevate canned salmon. PSA: Make them mini and serve to a crowd on some crusty bread!
Follow along with me HERE
INGREDIENTS
Serves 2-3
for the salmon cakes
3 cans of wild alaskan salmon, refrigerated*
1 large egg
Olive oil
2 tsp of raw honey
2 tsp of dijon mustard
1 tbl of fresh dill
1 tsp of ground mustard seed
1 stalk of green onion
1 tsp of ground ginger
1 tbl of orange zest**
1 tbl of black sesame seeds
1 tbl of almond flour
Italian parsley
1/2 of a lemon
Salt & pepper
for the carrot ribbons
2 large carrots, peeled
Sprinkle of dried mint
Sprinkle of dried rosemary
Olive oil
Salt & pepper
DIRECTIONS
for the carrot ribbons
1. Pre-heat oven to 425°F
2. Wash carrots and use a peeler to remove the outside layer. Use long strokes to peel ribbons of carrot into a bowl
3. Drizzle ribbons with olive oil and sprinkle in dried mint, dried rosemary and salt + pepper to taste
4. Spread the carrot ribbons on a baking sheet lined with parchment paper
5. Bake in oven for about 15 minutes (See step 4 below before putting tray in oven)
for the salmon cakes
1. Mix together the almond flour and sesame seeds
2. In a separate bowl, combine the rest of the ingredients, drizzle in olive oil and mix
3. Use a scooper to shape 6 salmon balls (as if making meatballs) and roll each one in the almond flour/sesame seed mixture
4. Place pan over medium heat and drizzle with a generous amount of olive oil (this is a good time to put carrot ribbons in oven for 15 minutes)
5. Once the oil is heated, place salmon balls into the pan and carefully press down in the center of each one with your hand (or the back of a spoon) to spread into a patty shape
6. Let the salmon patties cook for about 5 minutes on one side before carefully flipping*** and cook for another 5 minutes on reverse side
7. Top with carrot ribbons and chopped parsley, squeeze of fresh lemon over everything
*Boneless and skinless. Fresh fish also works if you desire!
**A microplane works best for zesting the orange or the small side of a box grater
***These salmon cakes are delicate so a quick flip works best
