I love salmon! Packed with omega-3 fatty acids along with other nutrients like calcitonin, vitamin D, vitamin B12, selenium and many more, eating salmon is one of the best things I can do for my health. By adding flax meal, I’ve added even more omega-3’s and fiber and kept the cakes low-carb and gluten free by avoiding breadcrumbs. The following recipe makes 6 servings and leftovers can be frozen or refrigerated for another meal. The salmon cakes taste great hot from the oven and cold the next day. Either way top them with the creamy dill sauce. Yum!
Salmon Cakes with Creamy Dill Sauce
- 2 cans (15 oz each) wild Alaskan salmon, drained
- 1 cup ricotta cheese
- 2/3 cup flax meal
- 2 eggs
- ¼ teaspoon salt
- Freshly ground pepper
- ½ medium yellow onion – chopped finely
- 2 stalks celery – chopped finely
- ¼ cup chopped fresh parsley
- 1 tablespoon olive or walnut oil
Creamy Dill Sauce (courtesy of Eating Well magazine) which I have modified as follows:
- 2/3 cup greek yogurt
- 1/3 cup mayonnaise (recipe for homemade can be found here)
- 1 heaping tablespoon of finely chopped scallion tops
- 1 tablespoon of finely chopped fresh dill
- 1 tablespoon of lemon juice
- salt and fresh pepper to taste
Mix sauce ingredients thoroughly and refrigerate to blend flavors.
Preheat oven to 425o and lightly grease muffin tin.
Place the drained salmon in a large mixing bowl and break into small pieces with a fork. Remove any skin or bones first if you desire. (I crush the bones and add them back in – I figure this increases my calcium intake.)
In a separate bowl, mix well the ricotta cheese, flax meal, and eggs, salt, and a little freshly ground pepper.
Chop onions and allow them to rest for 5 to 10 minutes to allow healthy compounds in the onions to fully develop as they are exposed to the air. Meanwhile, chop the celery and the parsley. Cook the onions and celery in the oil over medium heat until they are soft. Remove from heat and add the parsley.
Add the onion mixture to the salmon and combine thoroughly. Then add the ricotta-flax meal mixture and stir until completely combined.
Spoon into muffin tin, lightly packing down to remove air spaces. Don’t be afraid to heap the mixture a little. Bake for 20 – 25 minutes or until golden brown on the tops. Remove from oven and let cool for a minute. Gently loosen with a knife and lift from the muffin tin.
Serve with lemon slices and Creamy Dill Sauce. Leftovers may be stored in the refrigerator or freezer.
Makes about 1 dozen salmon cakes – two cakes per serving.