Salmon Cakes
| Number of portions: 2 | Prep time: 10 minutes | Total time: 30 minutes |
Ingredients
- 1 tsp (5 mL) canola oil
- 6 oz (170 g) can no sodium added salmon with bones and skin, drained
- 1 large egg
- 1 medium green onion, finely chopped
- ¼ cup red bell pepper, finely chopped
- ¼ cup fine whole wheat breadcrumbs
- ½ tsp black pepper
- ¼ cup fresh dill, chopped
- 2 tbsp (30 mL) lemon juice
Yogurt dressing
- 2 tbsp fresh dill, chopped
- 1 tbsp (15 mL) lemon juice
- ¼ cup plain 2% Greek yogurt
Sides
- ½ cup quinoa, uncooked
- 2 cups broccoli florets
Directions
- Preheat oven to 400°F (200°C).
- Cook quinoa according to package directions.
- Line a baking sheet with foil and brush lightly with oil.
- Mash salmon with a fork to mix the fish with the bones and skin.
- Add remaining salmon cakes ingredients (egg, green onion, red bell pepper, breadcrumbs, black pepper, dill, and lemon juice) and mix well.
- Divide mixture into quarters and shape each into a patty.
- Place on a baking sheet and bake for 10 minutes, flipping halfway through.
- While salmon cakes bake, steam broccoli florets for 8-10 minutes or until tender.
- Combine yogurt dressing ingredients in a small bowl and set aside.
- Divide quinoa and broccoli florets between 2 plates.
- Place 2 patties on each plate and spoon on yogurt dressing.
| Nutrient | Per portion |
| Calories | 360 kcal |
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 13 g |
| Fibre | 5 g |
| Sodium | 240 mg |