Hello, friends! It’s been way too long right? I know (tisk, tisk). But, now that I’ve made it to the other side of morning sickness, book-writing, postpartum recovery, and a host of other life transitions, I thought it’d be nice to hop back into this blogging life with an oh-so-yummy recipe.
Salmon cakes are one of my favorite dishes to prepare because they are easy to throw together, make great leftovers, and satisfy everyone’s hunger (I have three growing guys to feed—eek!) in a healthy way. Devin (my hubby) is partial to anything sweet potato (ever heard of spaghetti and meat sauce with a side of yams? sigh). So, it goes without saying that this is an all-around family favorite!
Take a look at the recipe below, try it out for meal prep or family dinner and let me know how things go!
Cheers to eating well (and Happy New Year!).
You will need:
· 8 ounces of fresh salmon (or 1 can wild salmon)
NOTE: Season a fillet with salt and pepper, broil for about 12 minutes, remove from oven and flake.
· ½ cup cooked quinoa
· 1 medium sweet potato, boiled (use a large potato for extra sweet potato yumminess)
· 1 large egg (optional)
· 4 green onions, minced
· ½ red bell pepper, finely chopped
· Fresh basil, several leaves, coarsely chopped
· 3 – 4 tbsp. cornmeal (depending on moisture content of mix)
· 1 tbsp. stone ground Dijon mustard
· 1 tsp. Old Bay seasoning
· 1 tsp. black pepper
· 1 tsp. garlic powder
· Olive or Avocado Oil
- Place flaked salmon and all other ingredients in large mixing bowl and mix until well combined. If mixture is too soupy, add more cornmeal or quinoa.
- Form salmon mixture into patties. This recipe should yield 6-8 patties.
Heat oil in large skillet, medium heat.
Cook salmon cakes for 5 minutes on each side.
· NOTE: Allow first side of salmon cakes to become brown and crisp so that your patties don’t crumble when you flip them!
- Serve with jasmine rice and asparagus. Top with Sriracha for an extra kick!