Hello Folks,

It’s time for tuna to exit stage left because there’s a new star hitting the stage! To make this elegant (and easy!) lunch you’ll need a can of wild Alaskan salmon, a dollop of mayo, and crackers, of course. A few fresh ingredients like bell peppers, shallot, and parsley—plus a creamy and spiced remoulade sauce—add extra flavor and flair.

SALMON CAKES

Ingredients:

For the salmon cakes
1 (6-ounce) can Wild Planet Non-GMO Wild Alaskan Pink Salmon, drained
½ medium shallot, minced
½ roasted red bell pepper, finely chopped
1 garlic clove, minced
1 egg
1 (4.25-ounce) box Simple Mills Almond Flour Crackers, crushed and divided
⅓ cup Sir Kensington’s Classic Mayonnaise
1 tablespoon parsley leaves, finely chopped
1 teaspoon capers, finely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 to 3 tablespoons ghee

For the remoulade sauce
½ cup Sir Kensington’s Classic Mayonnaise
Juice of 1 lime
1 tablespoon whole grain mustard
1 tablespoon parsley, finely chopped
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon sriracha

Recipe Steps:

Make the salmon cakes
Add salmon to a large mixing bowl and break up with a fork. Add shallot, bell pepper, garlic, egg, ½ cup crushed crackers, mayonnaise, parsley, capers, salt, and pepper. Stir until well blended. Pack salmon into a ¼-cup measuring cup; tap it into your hand and form a patty; place on sheet tray, then continue with remaining patties. Add remaining crackers to a plate and dredge salmon cakes on both sides.

Melt 2 tablespoons ghee in a large non-stick sauté pan on medium-high heat. Add patties and gently push down with the back of a spatula to flatten slightly. Cook for 2 to 3 minutes, or until golden; flip and reduce heat to medium. Cook another 3 to 4 minutes.

Make the remoulade
Whisk all ingredients in a small bowl and serve alongside salmon cakes. Refrigerate for up to 4 days.

Recipe credit: Angela Gaines

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