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Salmon Cakes: Fresh Real Food Recipe

—  found in  Food  —

For as long as I can remember my mom has been making recipes from the Milk calendar. The best part is she modifies those recipes significantly now to make them more healthy or rather, joyous-approved! And yes, they NEED to be modified from the original.

I decided to post this recipe after my mom texted me photos of her dinner. I was immediately drooling when I saw these salmon cakes. Now bless her heart she doesn't take foodgasmic worthy photos, but the enthusiasm sells it for me. I think my mom needs her own instagram actually! HA!

This recipe is quick and easy. Plus you can use wild canned or leftover cooked salmon for these little cakes of deliciousness. The fresh herbs which are abundant in Canadian gardens now make them extra flavourful, and healthy too! Fresh herbs are wonderful heavy metal detoxifiers.

Mains & Sides
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Ingredients
  • 1 cup almond milk, divided
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp organic dijon mustard (Choose organic because it will have fewer additives and likely no sulfites)
  • 2 cans (each 213 g) sockeye salmon or 12 oz (375 g) cooked salmon
  • 1 cup brown rice bread crumbs or spelt bread crumbs
  • 1/3 cup sprouted chia and flax seeds (I like this one here)
  • 1 egg
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh chives
  • 1/4 tsp each, salt and pepper
  • 1 tsp coconut oil
Instructions
  1. Combine all the ingredients (excluding the coconut oil) in a large bowl and mix together with your hands. You can always add a few more bread crumbs or chia if you find they are not sticking together.
  2. Form into patties.
  3. Heat your pan to medium and melt coconut oil.
  4. Place salmon cakes on pan and cook for 3-4 minutes each side until golden brown.
  5. Remember that you are using cooked salmon so you don’t have to cook thoroughly, you just want to heat through and make sure the egg is cooked.

How to enjoy? Place on a bed of cooked or raw greens!

When my mom emailed me her recipe she had all the ingredients listed as "about" this much and "about" that much.So she said "The reason I have the word ABOUT so much in the recipe is because I don't always carefully measure the ingredients.....just put in what feels right!!".

Wise words. Just do what you feel is right. Listen to your inner Julia Child when cooking in the kitch. As long as you are cooking from fresh ingredients and putting love into your food, you will make GOOD FOOD!

Have Fun!

Joy

14 Comments
Sally   •   June 7, 2013

Looks yummy! Is there a particular brand of canned salmon that you recommend?

Reply

Melanie   •   June 8, 2013

What would you suggest as a substitute for the egg? These sound tasty, but can't do the egg. I find that egg replacers don't always work to stick things together very well, any suggestions? Thanks

Reply
Joy McCarthy   •   June 14, 2013

Rosa   •   June 12, 2013

I'm super excited about this recipe, knowing I have all the ingredients at home and a virtual horde of canned salmon, I'm reasonably certain this will be our new "go to" meal at home. Thank you Joy!

Reply

Colleen   •   June 14, 2013

Mmm salmon. I'm definitely adding this recipe to next week's line up.

Reply

Nancy Marshall   •   June 26, 2013

I made these last week. I think they tasted better the second day. Made enough for my husband and I to enjoy three times.

Reply
Joy McCarthy   •   June 28, 2013

lori @ thehealthminded.com   •   July 3, 2013

Way to go Mom! My Mom used to make those, too, and now I do. One of my girls' favorites. I make them with all healthy ingredients too. Try these everyone. So easy!

Reply

Joyous Health   •   December 28, 2013

[…] fiber and it’s got tons of flavor. If you love this burger recipe be sure to also try the salmon cakes and chickpea almond burger recipes too as they are just as […]

Reply

Jeff   •   March 25, 2015

I'm surprised to see canned salmon in the recipe. I thought canned was frowned upon because of the BPA coating inside the cans, preservatives, etc. is that right?

Reply
Joy McCarthy   •   March 26, 2015

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Joy McCarthy   •   August 28, 2016

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Reply

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