banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salmon Cakes with Beet-Horseradish Sauce

Serves 4.

    Share

    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.

    Advertisement

    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.

    Advertisement

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the Hold the Cold collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.