Finally spring! I’m welcoming fresh, vibrant produce with this easy recipe. These salmon cakes—made without breadcrumbs—hold together beautifully. They’re a perfect light dinner or healthy lunch, and naturally gluten-free.
This is a great way to enjoy salmon if you want something fresh and simple. Use a sharp knife to cut skinless salmon into 1/4″ cubes; if you prefer, your fishmonger can remove the skin for you. Toss the diced salmon with a whipped egg white and the seasonings: lime zest, wasabi paste (you can make your own), rice flour and fresh dill. The result is flavorful cakes without any breadcrumbs.
I like to pair the cakes with a vibrant Green Goddess dressing made in the blender. It’s bright, zesty and herb-forward—I use parsley, dill and basil, but you can swap in your favorite garden herbs. The dressing doubles nicely as a dipping sauce.
Spring vegetables make a lovely accompaniment. I served these salmon cakes with fat asparagus, sugar snap peas, sliced purple daikon radishes and crunchy sprouts. Toss the vegetables briefly with a quick lemon and extra-virgin olive oil dressing for a lively side.
The recipe is quick and easy to assemble. Make the Green Goddess dressing ahead of time to streamline dinner. You can also form bite-sized cakes for an elegant hors d’oeuvre.
Choosing salmon
If you’re concerned about contaminants like PCBs found in some farmed salmon, research the source and choose fish raised in clean waters. Despite such concerns, salmon remains a nutritious choice: it’s rich in omega-3s, high-quality protein and beneficial nutrients, while generally low in saturated fat. Selecting reputable suppliers helps you get the best balance of flavor and safety.
Enjoy the first flavors of spring!
Karen
