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.
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.
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
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.
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.
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.
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.
Serve salmon cakes with beet-horseradish sauce.