Clear some space in your freezer, because you’re about to meet your new favorite make-ahead meal!
In our last blog, we talked about how some of the best foods to support your brain health are the same foods that can help you build a healthier, stronger body...
So today I wanted to share my Protein-Packed Clean-Eating Salmon Cakes recipe to get you moving in the right direction.
Salmon is full of brain-healthy Omega 3s, making these salmon cakes the perfect meal to support your brain and body.
Serve these alongside some sweet potatoes, a side salad, or in a whole-grain bun for a brain-boosting salmon burger!
Protein-Packed Clean-Eating Salmon Cakes
Serves 4
● 2 cans (about 14 oz / 400 g total) of wild-caught salmon, drained
● ½ cup (60 g) almond flour
● ¼ cup (40 g) finely chopped red bell pepper
● 2 cloves garlic, minced
● 1 Tbsp Dijon mustard
● 1 Tbsp (15 ml) fresh lemon juice
● 1 tsp sea salt
● ½ tsp black pepper
● 2 Tbsp (30 ml) olive oil (for frying)
● 1 large egg (optional for binding, can be omitted if desired)
Instructions:
Drain the canned salmon and place it in a large mixing bowl. Add the almond flour, chopped red bell pepper, garlic, Dijon mustard, lemon juice, sea salt, and black pepper. Mix thoroughly. If the mixture feels dry, add the optional egg to help bind it together.
Using your hands, form the mixture into small patties (about 2-3 inches / 5-7.5 cm in diameter). Optional: Refrigerate for 20-30 minutes before cooking to help the patties hold their shape.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the salmon cakes in the skillet, being careful not to overcrowd them. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
Serve with a side salad and/or sweet potatoes.
Nutrition Info per Serving:
● Calories: 280
● Fat: 20 g
● Carbohydrates: 5 g
● Fiber: 3 g
● Protein: 20 g
These last for up to 3 months in the freezer — so make a big batch and enjoy!
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