Salmon Cake Salad
Ingredients
2 whole 6oz. cans wild salmon liquid drained off
1/4 cup sweet potato or butternut squash puree canned or fresh
2 whole eggs
1/4 cup chopped scallions
2 tsp Trader Joe’s coconut aminos
1 tsp Dijon mustard
1 pinch salt and pepper
2 tbsp ghee
1 whole lemon
1 bag mixed greens or lettuce of choice for salad base
Cooking Instructions
Line a baking sheet with parchment paper and preheat the oven to 350.
In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
Bake patties until firm, about 30 minutes.
If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.
Plate on a bed of lettuce and squeeze fresh lemon over top for dressing. Enjoy!
Salmon Cake Salad
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Total Time: 35 Minutes
Servings: 4
Calories: 90 Per Serving
Meal Type
Nutrition Facts
Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3752IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
- Keto
- Low Carb
- Paleo
- Pescatarian
- Whole30
Ingredients
2 whole 6oz. cans wild salmon liquid drained off
1/4 cup sweet potato or butternut squash puree canned or fresh
2 whole eggs
1/4 cup chopped scallions
2 tsp Trader Joe’s coconut aminos
1 tsp Dijon mustard
1 pinch salt and pepper
2 tbsp ghee
1 whole lemon
1 bag mixed greens or lettuce of choice for salad base
Cooking Instructions
Line a baking sheet with parchment paper and preheat the oven to 350.
In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
Bake patties until firm, about 30 minutes.
If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.
Plate on a bed of lettuce and squeeze fresh lemon over top for dressing. Enjoy!