This meal makes a great lunch or a fast, simple dinner. It is very easy to prepare, and can be modified to suit depending on what you like and what you have in the fridge. I had it for lunch served with salad greens, grated beetroot, and topped with a big dollop of homemade mayonnaise.
I now refuse to buy mayonnaise as I have yet to find one that isn't made with nasty oils, or contains an array of additives and preservatives...and the best part is it is so easy to make (so long as you have 5 minutes spare, and a bit of patience!). I have gotten into the habit of whipping up a batch at the start of the week so that we have it in the fridge when we need it. I mix it with tuna to put in the kids sandwiches, add a little garlic to make a garlic mayo to go with homemade oven chips, or blob it on a salad for an instant dressing.
But I digress...typical! So anyway, these salmon cakes make a perfect lunch, but you could also add a few more veges to the plate and maybe some homemade potato or kumara chips and make a delicious dinner. They are very versatile - could even be good enough for breakfast!
Salmon Cakes with Beetroot Salad and Homemade MayonnaiseGluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free
1 large fresh salmon fillet or 1 large tin of salmon (preferably red)
1 tbsp dill leaf tips (fresh or dried)
1/2 onion, finely diced
1/2 cup finely diced celery
1 tsp garlic powder (or 1 clove garlic, grated)
1 tsp dijon mustard
1 tbsp coconut flour
salt and pepper to taste
1 cup mixed lettuce leaves of your choice
1 tomato, diced
1 medium beetroot, peeled and grated
Juice of half a lemon
salt and pepper
1. If you are using fresh salmon, preheat oven to 200C. Line a baking tray with baking paper. Place salmon on the baking tray (be sure to remove the bones - this is easiest just with a pair of tweezers to pluck them out). Sprinkle the dill and garlic over the salmon and squeeze over the juice of half the lime. Season with salt and pepper. Bake for about 15 minutes or until just cooked through (the time will vary depending on the size and thickness of your piece of salmon). Remove from the oven and allow to cool. While the salmon is cooking, this will give you plenty of time to make your mayonnaise and prepare your salad.
2. If you are using tinned salmon, or once your fresh salmon has cooled a bit, simply mix the salmon in a medium bowl with all other ingredients (dill, juice of the lime, garlic, onion, celery, mustard, egg, coconut flour, seasoning) and mix well to combine.
3. You can choose how to cook the cake - I baked them in the oven for about 20 minutes until hot and lightly golden. If you prefer, you can pan fry them. Heat a tablespoon of coconut oil over medium heat and cook until golden on both sides.
4. To make the salad, combine the lettuce, beetroot, and tomato, squeeze the lemon juice over and season with salt and pepper. Toss well to mix.
5. Serve the salmon cakes on top of the salad and pop a big dollop of mayonnaise (see recipe below) on top.
Homemade Mayonnaise:Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free
1 tbsp apple cider vinegar
1/2 tsp salt
1 cup extra mild olive oil (this is one time where you don't want to use your beautiful gourmet olive oils - the flavour will be too strong. Go with one of the ones labelled 'extra light' otherwise all you will taste is oil)
juice of half a lemon
1. In a blender, combine the egg, apple cider vinegar, and salt. Blend for about 30 seconds just to combine.
2. Place the oil in a pouring jug. With your blender running on medium speed, slowly pour the oil in. And I mean slowly! Keep just a very thin trickle running in. Anything more than that, and you risk either a very runny mayo, or a split mayo. Neither are ideal! What you want is a thick, creamy consistency that stick to a spoon.
3. Once all the oil is poured in (this will probably take about 4-5 minutes), blend for about 30 seconds longer. Scrape down the sides of the blender to make sure you get a nice even consistency, add the juice of half a lemon, and blend again for about another 30 seconds to incorporate the lemon.
4. Once you've made it, store the mayonnaise in airtight container in the fridge. It will last for at least a week. This recipe makes about 1 cup.