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Salmon Cakes with Blueberry Sauce

Servings 4 people

Ingredients

Salmon cakes

  • 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

Blueberry sauce

  • 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

Instructions

  • 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.

Notes

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