Salmon Cakes and Sauteed Vegetables

Looking to pack in some omega-3s? Hungry for a heavy veggie meal? These salmon cakes can be made ahead of time and frozen for a healthy meal on a “No way am I cooking tonight!” night. And the veggies are a snap. Cook this up tonight for a delish dish!

Salmon Cakes: Ingredients

  • Salmon Cakes and Veggies1 can of wild-caught Alaskan salmon
  • fresh ginger (peeled and minced)
  • green onions (finely chopped)
  • stone ground mustard
  • Bragg’s aminos
  • A splash of sake
  • A splash of rice wine vinegar
  • 2 all natural eggs
  • salt & pepper
  • panko bread crumbs

Salmon Cakes:  Directions

Mix all ingredients, except bread crumbs, in a large bowl. Taste your mixture and adjust quantities according to taste.  Then coat lightly in panko and cook on a coconut oil slicked griddle a few minutes on each side.

Salmon Cakes and VeggiesSautéed Vegetables: Ingredients & Directions

Chop up your broccoli and zucchini and sauté in a large pan with extra virgin olive oil, a dash of sesame oil, and a splash of Bragg’s aminos.  Toss in some sesame seeds and serve!


About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
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5 Responses to Salmon Cakes and Sauteed Vegetables

  1. So good! I made salmon cakes last night and they are one of my faves! Next time, I’m adding the fresh ginger and sake:)

  2. Brooke says:

    Yum! I’m going to have to try it with ginger 🙂

  3. jenni smith says:

    The ginger makes all the difference, girls 🙂

  4. gaylobill says:

    Looks delicious. What are the sauces?

    • jenni smith says:

      Hmmm I barely remember what I put into those sauces! I know the yellow one was a stone ground mustard with some of the Norton honey. I’m guessing the white one was cream cheese based with a little garlic and scallion mixed in. Should have written that one down!

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