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Salmon cakes with crunchy superfood salad

March 25th, 2016

A quick and colourful recipe. An easy way to enjoy fish.


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30 min.608 kcal.2 pers.

Ingredients

  • Salmon fillet with skin 240g1  pcs
  • A bag of chopped cabbage1  pcs
  • Hemp seeds20  g
  • Oranges1  pcs
  • Beetroot200  g
  • Kale200  g
  • Avocado1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Lemon juice1 tbsp.
  • Flax seed oil2 tbsp.

How to do:

Crunchy superfood salad

  • Clean kale and remove the ribs. Cut the leaves into 1 cm thin strips. Set 1 handful of finely chopped kale aside for the salmon cakes. Add remaining kale and chopped cabbage to a large bowl. Add lemon juice, a good dash of olive oil and a pinch of salt. Knead 1 min. with your hands to soften kale and cabbage.
  • Wash and scrub the beetroots. Shred into a bowl. Wash the orange and cut off the peel. Cut out the fillets with a sharp knife. Cut in half if they are big. Keep the juice for the avocado. Pit and peel the avocado and cut into smaller cubes. Toss with orange juice to prevent from discoloring.
  • Add all superfood salad ingredients to the bowl. Fold in flaxseed oil and hemp seeds.

Salmon cakes

  • Drain and rinse the salmon fillet. Pat dry with kitchen paper. Cut off the skin and divide into coarse chunks. Add Salmon, egg, kale, coconut flakes and a pinch of salt to your food processor. Pulse to your liking and form into smaller patties.
  • Heat some olive oil in a larger pan and fry the salmon cakes on medium heat until golden brown on both sides. Try to only turn them once.

Serving

  • Add the salmon cakes with crunchy superfood salad to plates and enjoy while the salmon cakes are still warm.