Ok, we’ll concede. We don’t have local salmon here in Chestertown. But when we do incorporate salmon into our meals, we make sure to choose the most sustainable source that we can find–one that is wild caught, without antibiotics, and no color added. We also use local vegetables for the rest of the “cake filling” and use homemade kefir cheese and yogurt.
Salmon provides the wonderful essential fats, vitamins, and oils that to help support healthy teeth. Salmon cakes pair well with a cranberry kale salad, or other seasonally appropriate greens.
Salmon cakes are a healthy and satisfying meal or snack.
Cody's Salmon Cakes
These salmon cakes are healthy and satisfying--perfect for a light meal or a leftover snack!
Drain the salmon from the can and pull out any "large" bones (and a few flakes tossed to the kittens are much appreciated). Place the drained salmon in a large bowl and set off to the side.
(If you want to use frozen fillets, heat the salmon and season with a little olive oil and salt. Cook until the salmon easily flakes apart.)
In a large pan, add the 1 tbsp of olive oil, onion, celery, bell pepper, capers, parsley, hot sauce, and Old Bay seasoning. Sauté the vegetables and the spices for about 15 minutes or until soft.
Once soft, remove the vegetables from the pan and add to the bowl with the salmon. Place in the refrigerator for 15 minutes or until the vegetables have cooled.
Once cooled, add the hemp seeds, eggs, kefir cheese, yogurt, and mustard. Mix well. If your cake mixture seems sticky and moist, add a teaspoon of coconut flour to help pull it together.
Preheat the oven to 400° and lightly grease the baking sheet.
Form the mixture into patties, about 1/4 cup per patty and place the patties on the baking sheet. The patties will be a little loose, but should hold together when you place them on the sheet.