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
- 1 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.
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!