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.
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.
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.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
