Weeknight Dinner: Salmon Cakes
Pregnancy, a beautiful journey marked by change, brought unexpected challenges during my last trimester. Known for my love of veggies, nut butters, and protein, the first trimester flipped my cravings towards carbs. While our weekly recipe rotation usually featured a delightful salmon night on Mondays, the mere thought of salmon and veggies made me queasy. In response, I crafted a simple yet nourishing solution: Salmon Cakes. This recipe, born out of the necessity to adapt, not only aided in fulfilling my nutritional needs but became a cherished addition to our regular meals.
The salmon cake recipe is a testament to adaptation. Combining almond flour, breadcrumbs, yogurt, and optional herbs (initially skipped due to first-trimester aversions), it provided a way to enjoy the nutritional benefits of salmon without the overwhelming fishiness. The versatility of the cakes means they can be enjoyed fresh on a busy weeknight, with bonus leftovers for a hearty salad or a warm lunch bowl the next day.
Whether you’re in need of a quick weeknight dinner, or you’re looking for ways to add more Omega-3 without the overly fishy taste, give this recipe a try!
Salmon Cakes
Serves: 2 Prep time: 10 min
Ingredients:
1 piece of wild caught Alaskan sockeye salmon (wild salmon contains more Omega-3 fatty acids than farm raised)
¼ Cup Almond Flour
¼ Cup Panko breadcrumbs
1 T Plain Greek yogurt (or sub for non-dairy)
1-2 tsp favorite herbs and spices (I like using this chile lime seasoning from Trader Joe’s)
Instruction:
Flake the salmon with a fork and add to a bowl.
To the salmon, add almond flour, panko, yogurt, and herbs.
Mix and use your hands or a spoon to form 4 uniform balls.
Pan sautée in olive oil over medium heat for 3-4 minutes per side or refrigerate until ready to cook.
