Salmon cakes have never been healthier and easier! You’ll see how and why.
I’m certain this is another one of those dishes you often find in a upscale restaurant or at a beach front restaurant… you pay a pretty penny just for a couple salmon cakes on a crowded platter of greens with minimal tartar sauce that is likely some pre-packaged crap from who knows where. And not to spoil anything for you but the salmon is probably farm raised too because it’s cheaper. How about you make at least a dozen wild caught salmon cakes, save yourself a shit ton of money and you can always freeze half of them for future use? Sounds like a damn good idea to me. Plus it’s packed with good protein, fiber, nutrients, flavor and all that can make a heart happy and healthy.
If you want to make this gluten free you can replace the bread crumbs by using gluten free bread, cube it, bake it until they’re crunchy like croutons and pulverize them in a food processor until they’re all crumbs. If you’re looking to keep things low-sodium then don’t use the soy sauce. There’s plenty of flavors going on in this recipe you won’t miss it. Lemon is a great salt substitute. Also, for a healthier alternative make my Homemade Tartar Sauce. It’s incredible and much healthier, even tastes better. Plain Greek yogurt is a great substitute to not just sour cream in many cases but also mayo.
My favorite part about doing this food blog is encouraging people to get creative. You don’t have to eat the salmon cakes as is; you can really amp it up by serving it in a salad or crumble it up in a taco or even make it a salmon burger if you like with all the goodies you like on a burger. It’s about time we find healthier alternatives than just hamburgers and hot dogs for these warm days ahead. And I’m all for pushing it with this recipe. Let me know how it turns out for you!
ZESTY SALMON CAKES