This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
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.
Yield: 6 small salmon cakes
Active Time: 15 minutes
Total Time: 30 minutes
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 (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
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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