Looking for an easy weeknight recipe that also gives you those omega -3, heart healthy fats to give your skin a rockin’ complexion and help calm your insides by fighting the damage done from inflammation? You have met your weeknight Wonder! These Salmon Cakes with Chia and Lemon Zest hit the spot and are super easy to make. We didn’t realize how much the salmon cakes had us at “lemon zest” until we ate them. Surprisingly, these are addictive–watch out! Your skin’ll thank you! 🙂
Want some other fish yumsters? Try our Soy Ginger Salmon, Buffalo Salmon, Baked Talapia with Wild Blueberry Chipotle Chutney and Dijon Salmon Cakes
Salmon Cakes with Chia and Lemon Zest
Serves 3
• Prep time 15 Minutes
• Cook Time 8-10 minutes
Ingredients
- 14-1/2 ounces boneless, skinless pink salmon, drained
- 2 teaspoons chia seeds
- 2-1/4 teaspoons lemon peel
- 4 tablespoons, plus two teaspoons Greek nonfat yogurt
- 2 tablespoons plus an additional tablespoon whole grain Dijon mustard, divided
- 2 teaspoons white horseradish, shredded, divided, optional
- 1/2 cup diced celery
- 1/4 cup diced red cabbage
- Salt and pepper, to taste
- 1 tablespoon freshly squeezed lemon juice
- 3 cups spinach
- 1 tomato, sliced
Directions
1. Mix the salmon, lemon peel, yogurt, mustard, and horseradish in a medium bowl using a fork. Add the celery and cabbage. Add freshly ground black pepper and salt, to taste. Mix thoroughly.
2. Spray a medium skillet (nonstick works great if you have one!) with canola oil cooking spray. Heat for one minute.
3. Divide the salmon mixture into 6 round patties, each 1/2- inch thick. Lower the heat to low and place the patties in the pan. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
4. Combine the remaining 2 teaspoon Greek nonfat yogurt, 1 tablespoon mustard, and 1 teaspoon horseradish and 1 tbsp lemon juice in a small bowl. Spoon on top of the salmon cakes.
Suggested serving: With spinach and tomatoes, yum!
Nutrition Facts Per serving (2 salmon cakes): Calories 260, Protein 33g, Carbohydrates 14g, Fat 7g, Saturated Fat 1g, Cholesterol 55g, Sodium 360mg, Fiber 8g, Sugar 4g
- 14-1/2 ounces boneless, skinless pink salmon, drained
- 2 teaspoons chia seeds
- 2-1/4 teaspoons lemon peel
- 4 tablespoons, plus two teaspoons Greek nonfat yogurt
- 2 tablespoons plus an additional tablespoon whole grain Dijon mustard, divided
- 2 teaspoons white horseradish, shredded, divided, optional
- ½ cup diced celery
- ¼ cup diced red cabbage
- Salt and pepper, to taste
- 1 tablespoon freshly squeezed lemon juice
- 3 cups spinach
- 1 tomato, sliced
- Mix the salmon, lemon peel, yogurt, mustard, and horseradish in a medium bowl using a fork. Add the celery and cabbage. Add freshly ground black pepper and salt, to taste. Mix thoroughly.
- Spray a medium skillet (nonstick works great if you have one!) with canola oil cooking spray. Heat for one minute.
- Divide the salmon mixture into 6 round patties, each ½- inch thick. Lower the heat to low and place the patties in the pan. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
- Combine the remaining 2 teaspoon Greek nonfat yogurt, 1 tablespoon mustard, and 1 teaspoon horseradish and 1 tbsp lemon juice in a small bowl. Spoon on top of the salmon cakes.
- Suggested serving: With spinach and tomatoes, yum!
