Looking for a versatile fish option to add to your meal plans for the week? These salmon cakes can be made at the beginning of the week and used in your salads, alone as a meal, or dipped in mustard as an appetizer or snack. They are quick, easy and gluten-free.
- 3 (6 ounce) cans wild caught Alaskan salmon
- 3-4 chopped green onions
- 1 shredded carrot
- 1 chopped celery stalk
- 2 large eggs
- 3/4 teaspoon garlic powder
- 1 teaspoon dry dill weed
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon salt
- black pepper to taste
- ½ cup precooked quinoa
Drain canned salmon and put in a large mixing bowl. Add chopped onion, eggs, seasonings, and quinoa.
Use a large spoon or spatula to thoroughly combine the mixture.
Preheat oven to 400°F. Apply coconut oil or non-stick cooking spray to baking sheet.
Shape the batter into ¼ cup-sized cakes and place on prepared baking sheet.
Bake about 10 to 12 minutes on each side, or until golden brown.
Store individual servings in zip lock bags for quick meals through the week.
Use to accompany salads, or for quick snack dipped in mustard.
Makes 6 patties.
Calories: 280 Protein: 5g Carbohydrates: 24g Fat: 8g Fiber: 5g
FLT servings: Protein: 1.5 Category 1 vegetable: .5 Category 2 vegetable: .5
Recipe created by Kirsten Singler.
Kirsten Singler is a nutrition and wellness coach at Revolution Health Medical Center. Kirsten began her career in nutritional counseling in 2009 as a graduate of the Southwest Institute of Healing Arts. She is a 2015 graduate of Southwest College of Naturopathic Medicine.
Kirsten is currently accepting new medical nutrition patients.