These salmon cakes are adorable on their own, but the sweet-savory 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.
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Salmon contains high amounts of anti-inflammatory brain-benefitting omega-3 fatty acids, while blueberries are small-but-mighty powerhouses of anthocyanins, potent antioxidants that a recent study in the journal <Neurology> found can help stave off cognitive decline. Beets are a source of nitrates, which can be converted to nitric oxide in the body to improve oxygen and nutrient-rich blood flow to important areas, including the brain, that may improve mental performance.
- 3 - 5 1/2 oz cans salmon drained
- 2 large organic eggs lightly beaten
- 3/4 cup gluten-free quick-cooking oats or rye flakes
- 1 cup grated beet
- 2 garlic cloves peeled and finely minced
- 1/3 cup flat-leaf parsley finely chopped
- Juice of 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh or frozen blueberries
- 1 shallot finely chopped
- 1 garlic clove peeled and minced
- 2 tsp finely chopped fresh gingerroot
- 3 tsp balsamic vinegar divided
- 1 Tbsp chopped fresh thyme
- 1 tsp honey
- 2 tsp lemon zest
- 1/8 tsp salt
- 1/8 tsp black pepper
- Preheat oven to 350 F.
- 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 center. Let cool for a few minutes before unmolding.
- To small saucepan, add blueberries, shallot, garlic, and ginger. Heat for 3 minutes and then stir in 1 tsp balsamic vinegar, thyme, honey, lemon zest, salt, and black pepper; heat for 5 minutes. Stir in remaining vinegar.
- Serve salmon cakes topped with blueberry sauce.
Per serving: 354 calories; 31 g protein; 13 g total fat (3 g sat. fat); 30 g total carbohydrates (13 g sugars, 5 g fiber); 452 mg sodium
