Finding fresh wild caught salmon can be a bit challenging at times for us. What I like about this recipe is that we're using wild caught canned salmon from a reputable company - I use RainCoast Trading brand. Click here to read more about the integrity of their products.
Salmon is not only a rich source of omega 3's but it's also a good source of Vitamin B12, Vitamin D, Selenium, Protein, Phosphorus and other B vitamins.
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Here are just a few of the health benefits of including wild salmon into your diet:
- Decreased risk of cardiovascular problems
- Improved mood & cognition
- Reduced inflammation & joint health
- Decreased risk of cancer
*This recipe is dairy and gluten-free
Yields 6 medium-sized cakes
1 russet potato, diced
3 tbsp olive oil, divided
1 small onion, diced finely
1 stalk celery, diced finely
1 red pepper, diced
2 tbsp fresh parsley, chopped
2 tbsp ground flaxseed
2 tbsp freshly squeezed lemon juice
1 clove garlic, minced
2 15oz canned salmon
1 egg or chia paste equivalent (1 tbsp ground chia seeds combined with 3 tbsp warm water. Stir and let stand for 10 minutes)
1 1.2 tsp dijon mustard
1 3/4 cup rice breadcrumbs
sea salt and pepper
3 tbsp each fresh dill and chives
- Boil diced potato until it’s fork tender. Mash the potato with a fork or potato masher. Set aside.
- In a large sauté pan over medium heat using 1 tbsp of olive oil, sauté onions, celery, and pepper for 5-10 minutes. The onions should be translucent and the veggies slightly softened.
- Once potatoes have cooled slightly, combine with sautéed veggies and all remaining ingredients – except oil – in a large mixing bowl. Stir well.
- Form mixture into 6 medium-sized cakes.
- Heat a large frying pan over medium heat with remaining 2 tbsp olive oil. Cook cakes 3-4 minutes on each side until golden brown.
Serve with a giant veggie salad and a little garlic aioli (freshly minced garlic stirred into vegan mayo) - my favourite way to enjoy these 😊
I wanna know, what's your favourite way to include salmon in your diet?