These tasty salmon cakes get an extra punch of protein and calcium from delicious cannellini beans. Yogurt is a healthy substitute for tartar sauce with creamy, rich dill sauce topping.
Salmon is a good source of the omega-3 fatty acids EPA and DHA, which are not made by our bodies. As a result, we need to eat rich sources of omega-3 foods or take supplements. The 2015 Dietary Guidelines for Americans suggests that, for the general population, consumption of about 8 ounces per week of a variety of seafood, is associated with reduced cardiac deaths among individuals with and without preexisting cardiovascular disease. Similarly, consumption by women who are pregnant or breastfeeding of at least 8 ounces per week from seafood choices that are sources of DHA is associated with improved infant health outcomes. Other food sources include other fatty fish, flaxseed, walnuts, chia, and hemp seeds.
The nutrient profile of this meal reveals a low carb, low salt, low fat meal option with a good source of protein and those necessary omega-3 fatty acids.
- 3 tsp olive oil
- 1 onion finely chopped
- 2 stalks celery finely chopped
- 1/4 cup finely chopped fresh parsley
- 1 can (15.5 oz) cannellini beans rinsed and drained
- 1 can (15 oz) salmon drained
- 2 eggs lightly beaten
- 1 1/2 tsp Dijon mustard (gluten free if needed)
- 1 tsp lemon zest
- 1/2 tsp black pepper
- Lettuce leaves or lemon slices, for garnish
Creamy Dill Sauce
- 1/2 cup plain yogurt (gluten free if needed)
- 2 green onions thinly sliced
- 2 Tbsp lemon juice
- 1/4 cup finely chopped fresh dill
- black pepper to taste
Preheat oven to 450°. Lightly coat a baking sheet with nonstick cooking spray.
In a large skillet, heat oil over medium heat. Add onion and celery and cook until softened, about 3 minutes. Add parsley and remove from heat.
In a large bowl, add beans and mash until smooth. Add salmon, eggs, mustard and lemon zest and combine well with beans. Add onion mixture and black pepper to taste. Shape into 8 patties, about 2 1/2 inches wide, and arrange on baking sheet.
Bake patties for 20 to 30 minutes, or until firm and browned. Meanwhile, in a small bowl, combine dill sauce ingredients.
Serve patties on top of lettuce leaves or lemon slices.
Creamy Dill Sauce
In a small bowl add all of the ingredients for the dill sauce. Mix well.
Top salmon cakes with dill sauce. Add a small piece of chopped dill on top of the sauce as a garnish.
Yield: 4 servings
Serving Size: 2 cakes
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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