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Salmon cakes with herb mayonnaise

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Ingredients

Adjust Servings:
1 lb, cut into 1/8 inch cubes Salmon
1/4 cup, ground to small crumbs rice crackers
1, lightly beaten egg
1/2 ts, finely grated lime zest
3 1/2 ts lime juice
3 ts, chopped fresh dill
1/2 Mayonaise
1, crushed garlic cloves
1 tbls coconut oil or any cooking oil

Salmon cakes with herb mayonnaise

Features:
  • Gluten Free
  • Serves 4
  • Easy

Ingredients

Directions

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If you are trying to eat more fish but tired of ordinary-cooked fish – this recipe is for you.  These salmon cakes are simple, elegant and so tasty. They can be served hot as a main course or cold as sandwiches for next day. If you want to make this dish more light and healthy  – you can substitute mayonnaise with Greek yogurt. Just don’t forget to add salt.

Steps

1
Done

Preheat oven to 400F. Place the salmon, grounded rice cracker, egg, 3 ts lime zest and 2 ts dill in a bowl. Stir well. Season with salt and ground black pepper. Using wet hands and tablespoon make round cakes. Place the cakes on an oiled tray. Bake for 20 minutes or until cooked.

2
Done

Mayinnaise

Mix the remaining lime juice and dill with the mayonnaise and garlic in a bowl. Top each cake with a little of the herb mayonnaise.

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Pickled salmon (Gravlax salmon)
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Spiralized Zucchini Salad with Avocado and Edamame
previous
Pickled salmon (Gravlax salmon)
next
Spiralized Zucchini Salad with Avocado and Edamame

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