Succulent Salmon Cakes for an appetizing lunch

Indulge guilt-free in this mouthwatering dish, where wholesome ingredients come together to create a truly satisfying culinary experience.

Dive into a culinary adventure with our protein-rich salmon cakes, where succulent wild-caught salmon meets a tantalizing blend of wholesome ingredients. Bursting with omega-3 fatty acids, lean protein, and fibre, these delectable cakes offer a symphony of flavours and textures that tantalize the taste buds while nourishing the body. Each crispy bite delivers a powerhouse of nutrients, promoting heart health, muscle repair, and satiety.

Ingredients

• 2 cans (14.75 oz each) wild-caught salmon, drained and flaked
• 1/2 cup whole wheat breadcrumbs (or almond flour for gluten-free option)
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 large egg, beaten
• 2 tablespoons Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon of your favorite seafood seasoning
• Salt and pepper to taste
• 2 tablespoons coconut oil or ghee, divided

Optional toppings and garnishes:

• Greek yogurt or sour cream
• Fresh lemon wedges
• Chopped parsley or dill

Instructions

1. In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped red bell pepper, green onions, minced garlic, beaten egg, Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, seafood seasoning, salt, and pepper. Mix until well combined.
2. Divide the salmon mixture into 6 equal portions. Shape each portion into a patty using your hands. If the mixture is too wet, add a little more breadcrumbs to help bind it together.
3. In a large non-stick skillet, heat 1 tablespoon of coconut oil or ghee over medium heat.
4. Once the oil is hot, carefully place the salmon cakes in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
6. Repeat the cooking process with the remaining tablespoon of coconut oil or ghee and the remaining salmon cakes.
7. Serve the salmon cakes hot with your choice of toppings and garnishes, such as Greek yogurt or sour cream, fresh lemon wedges, and chopped parsley or dill.

Side dish suggestions:

These side dishes will complement the flavors and textures of the salmon cakes and create a well-balanced and satisfying lunch meal. Enjoy!

• Green Salad: Serve salmon cakes with a simple green salad tossed with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing.
• Coleslaw: Enjoy salmon cakes alongside homemade coleslaw made with shredded cabbage, carrots, and a creamy dressing.
• Quinoa Salad: Serve with a refreshing quinoa salad mixed with diced bell peppers, cucumber, feta cheese, and a lemon-herb dressing.
• Sweet Potato Fries: Bake crispy sweet potato fries as a flavorful and nutritious side dish to complement the salmon cakes.
• Roasted Vegetables: Roast a medley of seasonal vegetables, such as broccoli, cauliflower, and carrots, seasoned with herbs and olive oil for a colorful and hearty side.
• Steamed Asparagus: Steam fresh asparagus spears until tender-crisp and serve with a squeeze of lemon juice and a sprinkle of Parmesan cheese.
• Avocado Slices: Serve with creamy avocado slices seasoned with a dash of salt and pepper for a simple and nutritious accompaniment.
• Greek Yogurt Sauce: Prepare a tangy Greek yogurt sauce flavored with lemon juice, dill, and garlic to serve as a dipping sauce for the salmon cakes.