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Thai Salmon Cakes with Spicy Peanut Sauce in Lettuce Cups

Serves 4.


    Thai Salmon Cakes

    Compared to fresh salmon, canned salmon contains similar levels of omega-3s, vitamin D, and protein— at a lower price tag. To perk it up, these cakes are hit with an assertive Thai peanut sauce and served in refreshing lettuce cups.



    Look for wild-caught salmon in BPA-free cans.


    Thai Salmon Cakes with Spicy Peanut Sauce in Lettuce Cups


    Spicy Peanut Sauce
    • 1/3 cup (80 mL) unsalted natural peanut butter
    • 1/4 cup (60 mL) water
    • 1 Tbsp (15 mL) gluten-free low-sodium tamari
    • 1 Tbsp (15 mL) lime juice
    • 1/2 tsp (2 mL) chili flakes, more or less to taste
    • 1 tsp (5 mL) coconut sugar or evaporated cane sugar
    Salmon Cakes
    • 2 - 7 1/2 oz (213 g) cans sustainable sockeye or pink salmon, drained very well
    • 1 organic egg
    • Zest of 1 lime
    • 1 cup (250 mL) whole grain or gluten-free bread crumbs (about 4 slices)
    • 2 Tbsp (30 mL) camelina oil or organic peanut oil
    For serving
    • 1 to 2 heads (sizes fluctuate) Boston or Bibb lettuce, leaves separated
    • 1/2 cup (125 mL) chopped fresh mint or cilantro


    Per serving:

    • calories450
    • protein37g
    • fat24g
      • saturated fat6g
      • trans fat0g
    • carbohydrates23g
      • sugars5g
      • fibre6g
    • sodium419mg



    For peanut sauce, in small bowl, whisk all sauce ingredients. Set aside.


    For salmon cakes, in medium bowl, flake salmon until fine. Mix in egg, followed by lime zest and bread crumbs. Form into patties about 1/2 in (1.25 cm) high (can be made large or small, as long as you keep them the same depth). Heat oil in large skillet over medium. Without crowding pan, fry patties for 2 to 4 minutes per side, until cooked through.


    To serve, add cooked patties to lettuce leaves, drizzle with peanut sauce, and garnish with fresh mint or cilantro. Serve warm or chilled.



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