Veggie Packed Salmon Cakes
Ingredients
- veggie packed salmon cakes
- 2 cups fresh salmon, baked then flaked
- 3 tbsp olive oil, divided
- salt + pepper
- 1 lemon, halved
- 1 tbsp garlic, chopped
- 1/4 cup red onion, chopped
- 1/4 cup carrots, chopped
- 1/2 tbsp capers, chopped
- 1 1/2 cups riced broccoli
- 1 tsp worcestershire
- 1 1/2 tsp old bay
- 1/2 cup mayo
- 2 tbsp dijon mustard
- 1/2 tbsp honey
- 1 cup breadcrumbs
- 2 eggs
- 3 tbsp coconut oil
- sauce
- 1/4 cup mayo
- 1/2 tbsp ketchup
- 1 tbsp relish or chopped pickles
- 1 tsp lemon juice
- salt + pepper
Preparation
Preheat oven to 375 degrees
Place the salmon skin side down on a baking sheet lined with parchment paper
Brush with olive oil and sprinkle with salt and pepper
Squeeze half the lemon over the salmon and roast for 15-20 minutes until almost cooked through. Remove from oven and let come to room temperature
Meanwhile, prepare the vegetables. Place 2 tbsp of olive oil in a large saute pan over medium heat
Add garlic and saute for a minute. Then add the red onion, sauteing for another 2 minutes. Then add the carrots, broccoli, and capers. Stir to incorporate
Saute mixture stirring often until the vegetables softened, about 6-8 minutes
Season with old bay and worcestershire, cool to room temperature
Flake the salmon into a large bowl, about 2 cups worth
Add the bread crumbs, mayo, mustard, honey and eggs. Add the vegetable mixture and mix well
Cover and chill in the refrigerator for 30 minutes
Shape into small cakes
Heat the coconut oil in a large pan over medium heat
In batches, add the cakes and fry for 3 to 4 mins on each side, until browned
Drain on paper towels
For the sauce, whisk together all ingredients and use salt and pepper to taste
Serve