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Salmon Cakes with Blueberry Sauce

Serves 4


    Salmon Cakes with Blueberry Sauce

    These salmon cakes are adorable on their own, but the sweet-savoury blueberry sauce is what puts this weeknight-worthy meal over the top, so to speak. And in this age of rising food costs, it’s heartening to know that budget-friendly dishes like this one can be both nutritious and delicious. Consider serving with a side of roasted sweet potato or whole grain rice.



    Salmon Cakes with Blueberry Sauce


      Salmon cakes
      • 3 - 5 1/2 oz (160 g) cans salmon, drained
      • 2 large organic eggs, lightly beaten
      • 3/4 cup (180 mL) quick-cooking oats or rye flakes
      • 1 cup (250 mL) grated beet
      • 2 garlic cloves, peeled and finely minced
      • 1/3 cup (80 mL) flat-leaf parsley, finely chopped
      • Juice of 1/2 lemon
      • 1/4 tsp (1 mL) salt
      • 1/4 tsp (1 mL) black pepper
      Blueberry sauce
      • 2 cups (500 mL) fresh or frozen blueberries
      • 1 shallot, finely chopped
      • 1 garlic clove, peeled and minced
      • 2 tsp (10 mL) finely chopped fresh gingerroot
      • 3 tsp (15 mL) balsamic vinegar, divided
      • 1 Tbsp (15 mL) chopped fresh thyme
      • 1 tsp (5 mL) honey
      • 2 tsp (10 mL) lemon zest
      • 1/8 tsp (0.5 mL) salt
      • 1/8 tsp (0.5 mL) black pepper


      Per serving:

      • calories354
      • protein31 g
      • total fat13 g
        • sat. fat3 g
      • total carbohydrates30 g
        • sugars13 g
        • fibre 5 g
      • sodium452 mg



      Preheat oven to 350 F (180 C).


      In large bowl, flake salmon with fork and stir in eggs, oats, beet, garlic, parsley, lemon, salt, and pepper. Divide among 8 greased or paper-lined muffin cups. Bake for 30 minutes, or until salmon cakes are set in the centre. Let cool for a few minutes before unmoulding.


      To small saucepan, add blueberries, shallot, garlic, and ginger. Heat for 3 minutes and then stir in 1 tsp (5 mL) balsamic vinegar, thyme, honey, lemon zest, salt, and black pepper; heat for 5 minutes. Stir in remaining vinegar.


      Serve salmon cakes topped with blueberry sauce.



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      Tourtière AU Cerf

      Tourtière AU Cerf

      Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.