Here’s a recipe I really think you’ll like…even if you’re not a huge fan of salmon.
I personally never liked salmon growing up, of any fish really. My parents used to make my brother and I eat a “no thank you” portion of any food we didn’t like that my parents ate for dinner. I remember fish being on that list, along with foods like broccoli, squash, mashed potatoes – yeah I used to not like any type of potatoes, even french fries! I was a weird kid 🙂 It was their way of hopefully trying to broaden our very limited variety of foods we liked.
My husband actually got me liking all kinds of fish when I met him, and I’m so grateful for that! There are so many health benefits they provide, and it’s nice to take a break from meat too. I try to have fish once a week.
Salmon is a great source of omega-3’s, which help lower cholesterol, improve your memory, and keep your eyes healthy. It’s also a high-quality protein, with lots of vitamins and minerals (including potassium, selenium and vitamin B12). When given the choice, ALWAYS choose wild caught salmon, never the farm raised (more information on why here).
This recipe for mini salmon cakes was created one Sunday afternoon when I had just bought a pound of beautiful salmon and wasn’t in the mood to just bake it. After I made it that one weekend, it was an every week thing for me for a while! I hope you like it just as much.
- 1 lb wild caught salmon, skin removed and chopped (make sure bones are out)
- 1/2 onion, chopped
- 1/2 carrot, peeled, chopped
- 1 medium zucchini or bell pepper, chopped
- 1/4 cup almond meal or breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp flax meal
- 1 tbsp liquid coconut oil
- ½ tsp garlic powder
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp sea salt
- Juice of 1 lime
- Preheat oven to 400 degrees.
- Toss all ingredients except the salmon into a food processor and pulse until well combined (don’t over process until mushy, small pieces are perfect). Add the salmon and process again until well combined.
- Note: If you have a smaller food processor like I do – I do this in batches, then combine the ingredients after they’ve been pulsed in a large bowl, and stir together.
- Form mixture into either 4 patties or 12 sliders (use a 1 tbsp cookie scoop to make uniform shapes then lightly flatten).
- Bake for 13-15 minutes. Serve with your favorite dipping sauce.
- Dipping Sauce Ideas
- - Guacamole
- - 1 tbsp mayo with 1/2 tbsp sriracha
