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Salmon Cakes with Blueberry Sauce

Serves 4


    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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