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Salmon Cakes with Beet-Horseradish Sauce

Serves 4.

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    Salmon Cakes with Beet-Horseradish Sauce

    As daylight hours diminish during the winter, you can better stay on top of your vitamin D stores by building a meal around these delightful fish cakes. Canned wild salmon, especially the sockeye variety, is an inexpensive and versatile source of immune-friendly vitamin D and omega-3 fats. The fetching beet sauce makes this easy, breezy recipe seem extra fanciful. Consider garnishing with a generous sprinkling of chopped chives.

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    Tip

    If avoiding gluten, bread crumbs can be replaced by a gluten-free version, certified gluten-free quick-cook oats, or finely crushed gluten-free crackers.

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    Salmon Cakes with Beet-Horseradish Sauce

    Ingredients

    • 2 - 7 1/2 oz (213 g) cans sockeye salmon
    • 1/2 cup (125 mL) bread crumbs
    • 2 large organic eggs, whisked
    • 3 Tbsp (45 mL) + 1/4 cup (60 mL) sour cream, divided
    • 1 medium carrot, grated
    • 1/2 cup (125 mL) finely chopped red bell pepper
    • 1/4 cup (60 mL) chopped dill
    • 2 tsp (10 mL) Dijon mustard
    • Juice of 1/2 lemon
    • 1 garlic clove, minced
    • 1 medium beet, peeled and chopped
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) cider vinegar
    • 1 Tbsp (15 mL) prepared horseradish
    • 2 tsp (10 mL) lemon zest
    • Salt, to taste

    Nutrition

    Per serving:

    • calories254
    • protein18g
    • fat13g
      • saturated fat3g
      • trans fat0g
    • carbohydrates18g
      • sugars6g
      • fibre2g
    • sodium377mg

    Directions

    01

    In large bowl, flake salmon with fork. Stir in bread crumbs, eggs, 3 Tbsp (45 mL) sour cream, carrot, bell pepper, dill, mustard, lemon juice, and garlic.

    02

    Preheat oven to 375 F (190 C). Into 8 greased or paper-lined standard-sized muffin cups, stuff salmon mixture and bake for 25 minutes, or until browned on top and cakes are set. Remove from oven and let salmon cakes rest for a couple minutes before unmoulding.

    03

    In pot set over about 1 in (2.5 cm) water, place steamer basket with beet. Bring to a boil and steam, covered, until fork tender, about 15 minutes. Alternatively, you can boil or steam the beet.

    04

    In blender, place 1/4 cup (60 mL) sour cream, oil, 2 Tbsp (30 mL) water, vinegar, cooked beets, horseradish, lemon zest, and a couple pinches of salt and blend until smooth.

    05

    Serve salmon cakes with beet-horseradish sauce.

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    This recipe is part of the Hold the Cold collection.

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