UPDATE: When you’re in the mood for a fresh all-in-one meal, this dish is an easy fix. It’s colorful, rich in skin-loving’ omega-3’s, and delicious. The creamy avocados and the tender, slightly sweet flavor of the butter lettuce (a.k.a. Boston lettuce) combine scrumptiously with these zesty, delicate salmon cakes.
Salmon cakes are typically 30% bread or cracker crumbs, but these cakes don’t contain a lot of starchy fillers — so you’ll get more of the true flavor and texture of the salmon. Perfect for a hot summer day!
SALMON CAKE: What’s In It…
- 1 large egg, then beat lightly in the bowl OR 1 flax egg*
- 1 (14-oz) can Wild Caught Alaskan Salmon, drained and flaked. (Slide off skin but retain all bones. The bones are softened from the heat sterilization process, are completely edible, and a good source of calcium.)
- 3 tablespoon of Ezekiel 4:9 Sprouted Crunchy Golden Flax Cereal, crushed
- 1 tablespoon prepared horseradish
- 1/2 teaspoon dried dill
- Freshly ground black pepper (lots)
- 20+ drops Tabasco®
- 2 tablespoons of fresh lemon juice (about 1 lemon)
- Zest from one whole lemon
- 1 tablespoon fresh Italian parsley leaves, chopped or 1 teaspoon dried parsley
- 2 cloves garlic, minced
- 1/4 cup red onion, chopped
- 1-2 tablespoons extra virgin olive oil
*How to make a flax egg: Mix one tablespoon GROUND flaxseeds with 3 tablespoons of water. Stir well and let set for 5 minutes.
DRESSING: What’s In It…
- 2 teaspoons Dijon mustard
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 1 clove of garlic, chopped
- 2 teaspoons Parmigiano-Reggiano grated cheese (optional) or homemade vegan Parmesan cheese
- 2 tablespoons of fresh lemon juice (about 1 lemon)
- Zest from one whole lemon
SALAD: What’s In It…
- 2 large ripe avocados (about 1 lb.), sliced
- 2 medium tomatoes, sliced
- 1-1/2 heads of butter lettuce, torn into large bite-sized pieces
SALMON CAKE: How It’s Made…
1. Add to a medium-sized bowl: egg OR flax egg, salmon, cereal, horseradish, dill, black pepper, Tabasco®, lemon juice, lemon zest.
2. Add parsley, garlic and red onion to burger bowl.
3. Mix well, divide, and shape into 4 large cakes or 8 small ones. Set aside. They will be rather soft (not firm).
4. Heat 1-2 Tbsp. extra virgin olive oil in a griddle (or skillet) on MEDIUM heat.
5. Pan grill cakes until lightly browned and firm enough to flip over.
SALAD AND DRESSING: How It’s Made…
1. Add mustard, olive oil, garlic, cheese, lemon juice, lemon zest to a large salad bowl and whisk together.
2. Add avocados, tomatoes, and lettuce to salad dressing. Toss evenly to coat. Sprinkle with sea salt if desired.
3. Serve salmon cakes on top of the freshly tossed salad.
Makes 4 servings.
xo
