These salmon cakes are adorable on their own, but the sweet-savoury blueberry sauce is what puts this weeknight-worthy meal over the top, so to speak. And in this age of rising food costs, it’s heartening to know that budget-friendly dishes like this one can be both nutritious and delicious. Consider serving with a side of roasted sweet potato or whole grain rice.
Salmon Cakes with Blueberry Sauce
Ingredients
- 3 - 5 1/2 oz (160 g) cans salmon, drained
- 2 large organic eggs, lightly beaten
- 3/4 cup (180 mL) quick-cooking oats or rye flakes
- 1 cup (250 mL) grated beet
- 2 garlic cloves, peeled and finely minced
- 1/3 cup (80 mL) flat-leaf parsley, finely chopped
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 cups (500 mL) fresh or frozen blueberries
- 1 shallot, finely chopped
- 1 garlic clove, peeled and minced
- 2 tsp (10 mL) finely chopped fresh gingerroot
- 3 tsp (15 mL) balsamic vinegar, divided
- 1 Tbsp (15 mL) chopped fresh thyme
- 1 tsp (5 mL) honey
- 2 tsp (10 mL) lemon zest
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) black pepper
Nutrition
Per serving:
- calories354
- protein31 g
- total fat13 g
- sat. fat3 g
- total carbohydrates30 g
- sugars13 g
- fibre 5 g
- sodium452 mg
Directions
01
Preheat oven to 350 F (180 C).
02
In large bowl, flake salmon with fork and stir in eggs, oats, beet, garlic, parsley, lemon, salt, and pepper. Divide among 8 greased or paper-lined muffin cups. Bake for 30 minutes, or until salmon cakes are set in the centre. Let cool for a few minutes before unmoulding.
03
To small saucepan, add blueberries, shallot, garlic, and ginger. Heat for 3 minutes and then stir in 1 tsp (5 mL) balsamic vinegar, thyme, honey, lemon zest, salt, and black pepper; heat for 5 minutes. Stir in remaining vinegar.
04
Serve salmon cakes topped with blueberry sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
