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Food

Salmon Cakes with Beet-Horseradish Sauce

Serves 4.

Written by
Salmon Cakes with Beet-Horseradish Sauce
As daylight hours diminish during the winter, you can better stay on top of your vitamin D stores by building a meal around these delightful fish cakes. Canned wild salmon, especially the sockeye variety, is an inexpensive and versatile source of immune-friendly vitamin D and omega-3 fats. The fetching beet sauce makes this easy, breezy recipe seem extra fanciful. Consider garnishing with a generous sprinkling of chopped chives. [callout]

Tip

If avoiding gluten, bread crumbs can be replaced by a gluten-free version, certified gluten-free quick-cook oats, or finely crushed gluten-free crackers. [/callout]

Ingredients

  • 2 - 7 1/2 oz (213 g) cans sockeye salmon
  • 1/2 cup (125 mL) bread crumbs
  • 2 large organic eggs, whisked
  • 3 Tbsp (45 mL) + 1/4 cup (60 mL) sour cream, divided
  • 1 medium carrot, grated
  • 1/2 cup (125 mL) finely chopped red bell pepper
  • 1/4 cup (60 mL) chopped dill
  • 2 tsp (10 mL) Dijon mustard
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 1 medium beet, peeled and chopped
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1 Tbsp (15 mL) cider vinegar
  • 1 Tbsp (15 mL) prepared horseradish
  • 2 tsp (10 mL) lemon zest
  • Salt, to taste

Nutrition

Per serving:

  • calories 254
  • protein 18g
  • fat 13g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 18g
    • sugars 6g
    • fibre 2g
  • sodium 377mg

Directions

01
In large bowl, flake salmon with fork. Stir in bread crumbs, eggs, 3 Tbsp (45 mL) sour cream, carrot, bell pepper, dill, mustard, lemon juice, and garlic.
02
Preheat oven to 375 F (190 C). Into 8 greased or paper-lined standard-sized muffin cups, stuff salmon mixture and bake for 25 minutes, or until browned on top and cakes are set. Remove from oven and let salmon cakes rest for a couple minutes before unmoulding.
03
In pot set over about 1 in (2.5 cm) water, place steamer basket with beet. Bring to a boil and steam, covered, until fork tender, about 15 minutes. Alternatively, you can boil or steam the beet.
04
In blender, place 1/4 cup (60 mL) sour cream, oil, 2 Tbsp (30 mL) water, vinegar, cooked beets, horseradish, lemon zest, and a couple pinches of salt and blend until smooth.
05
Serve salmon cakes with beet-horseradish sauce.

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This recipe is part of the Hold the Cold collection.

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