Gluten-free
This is a family favorite, and no one knows that it features super-nutritious puréed pumpkin! Most salmon cake recipes call for eggs and bread crumbs as binders, but puréed pumpkin and grated carrot work just as well, lend beautiful color, and add plenty of fiber and plant nutrients. Canned salmon is way cheaper than fresh and has just as much omega-3 PUFAs and calcium. Serve this alongside a salad (the Summer Corn, Tomato, Spinach, and Basil Salad would go perfectly) for a well-rounded meal.
Serves 4 (1 large patty each)
1 (15-ounce) can pink salmon, no salt added
1/2 cup puréed pumpkin
1/2 cup grated carrot (I use a handheld box grater.)
2 tablespoons minced chives (Don’t have chives? Minced green onions or any onions will do.)
2 teaspoons Old Bay Seasoning
1 tablespoon olive oil
1/2 large lemon, sliced, for serving
1/2 cup plain low-fat Greek yogurt
Juice and zest from 1/2 a large lemon
1 clove garlic, crushed and minced fine
2 tablespoons chopped fresh dill
1. For the Patties: Mix all ingredients for the salmon patties together in a medium bowl.
2. Form patties with your hands and set on a plate or tray (you should have 4 burger-sized patties).
3. Heat oil in a large skillet over medium heat.
4. Set patties in skillet and brown for 4 minutes, then carefully flip.
5. Brown the other side, then serve hot.
6. For the Aioli: Mix all ingredients for the aioli together in a small bowl.
7. Plop a dollop alongside or on top of each salmon patty and serve with a slice of lemon.
Per serving: Calories: 367 | Fat: 13.6g | Saturated Fat: 4.4g | Protein: 46g | Sodium: 519mg | Carbohydrates: 13.2g | Fiber: 1.3g | Sugars: 9g | Calcium: 505mg | Iron: 1mg | Potassium: 696mg