Dina Deleasa Gonsar : Veggie-Packed Salmon Cakes

Ingredients

• 2 cups fresh salmon, baked then flaked

• 3 tbsp olive oil, divided

• Salt + pepper

• 1 lemon, halved

• 1 tbsp garlic, chopped

• 1/4 cup red onion, chopped

• 1/4 cup carrots, chopped

• 1/2 tbsp capers, chopped

• 1 1/2 cups riced broccoli

• 1 tsp worcestershire

• 1 1/2 tsp old bay

• 1/2 cup mayo

• 2 tbsp dijon mustard

• 1/2 tbsp honey

• 1 cup breadcrumbs

• 2 eggs

• 3 tbsp coconut oil

SAUCE

• 1/4 cup mayo

• 1/2 tbsp ketchup

• 1 tbsp relish or chopped pickles

• 1 tsp lemon juice

• Salt + pepper

Instructions

1. Preheat oven to 375 degrees

2. Place the salmon skin side down on a baking sheet lined with parchment paper

3. Brush with olive oil and sprinkle with salt and pepper

4. Squeeze half the lemon over the salmon and roast for 15-20 minutes until almost cooked through. Remove from oven and let come to room temperature

5. Meanwhile, prepare the vegetables. Place 2 tbsp of olive oil in a large saute pan over medium heat

6. Add garlic and saute for a minute. Then add the red onion, sauteing for another 2 minutes. Then add the carrots, broccoli, and capers. Stir to incorporate

7. Saute mixture stirring often until the vegetables softened, about 6-8 minutes

8. Season with old bay and worcestershire, cool to room temperature

9. Flake the salmon into a large bowl, about 2 cups worth

10. Add the bread crumbs, mayo, mustard, honey and eggs. Add the vegetable mixture and mix well

11. Cover and chill in the refrigerator for 30 minutes

12. Shape into small cakes

13. Heat the coconut oil in a large pan over medium heat

14. In batches, add the cakes and fry for 3 to 4 mins on each side, until browned

15. Drain on paper towels

16. For the sauce, whisk together all ingredients and use salt and pepper to taste

17. Serve!

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Veggie-Packed Salmon Cakes