Salmon Cakes with Fennel & Parsnips
Sep 30, 2020 08:30AM ● By David Perlmutter
For the vegetables:
½ cup fennel, shaved thin (use a mandolin slicer for thinnest slices)
¼ cup parsnips, shaved
½ Tbsp coconut oil
For the salmon cakes:
6 oz can boneless, skinless, wild-caught salmon, drained
1 egg
1 Tbsp quinoa flakes
1 Tbsp fresh chives, chopped
1 tsp capers
1 tsp lemon juice
½ Tbsp coconut oil, for frying
4 radishes with greens
Heat oil in a skillet and sauté fennel and parsnips until tender, about 7 minutes. Remove to serving plate.
In a mixing bowl, combine salmon, egg, quinoa flakes, chives, capers and lemon juice. Stir to mix until most of the large chunks of salmon are broken down.
Heat oil in a frying pan over medium heat, form salmon mixture into 2 patties and cook 4 minutes per side.
Place salmon cakes over fennel and parsnips and garnish with radishes. Serve warm.
Provided by David Perlmutter.
More Healthy First Meals
Caramel Apple Cinnamon Crisp Overnight Oats
This recipe for overnight oats with caramel apple cinnamon crisp is a great dessert/breakfast mix that’s healthy and delicious, including a caramel sauce using dates. Read More »
Sweet Potato Toast with Avocado
Replace bread for toast using sweet potatoes with this healthy, gluten-free recipe for avocado toast. Top with eggs or go vegan and use tempeh. Read More »
Cauliflower Hash Egg Muffins
This is a healthier, low-calorie alternative to the classic breakfast of hash browns and eggs, and more nutritious, too, because cauliflower is packed with fiber, minerals and vitamins. Read More »
