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Salmon Cakes with Whipped Feta and Cucumber Salad

Yield: About 15 cakes


Cucumber Salad:

-¼ c water

-¼ c apple cider vinegar

-½ T honey

-½ t salt

-½ t pepper

-¼ c red onion, minced

-1 english cucumber, diced very small (brunoise)

Whipped Feta:

-4 oz feta, drained

-⅓ c greek yogurt

-zest from one lemon + 1 T lemon juice

-1 T tahini

-1 T olive oil

-sea salt, to taste

Salmon Cakes:

-1 lb fresh salmon

-1 t each: salt, pepper, paprika, garlic powder

-4 oz smoked salmon

-1 c minced yellow onion

-½ c minced red bell pepper

-1 c hemp seeds

-4 egg whites (or ½ c liquid egg whites)

-1 t Worcestershire sauce

-1 c chopped fresh herbs (I like parsley, basil, dill)

-½ avocado, mashed

Other Ingredients:

-Olive oil, margarine, salt, pepper

-Fresh herbs for garnish


Preheat the oven to 450 degrees.

In a small jar or bowl, combine the water, apple cider vinegar, honey, salt, and pepper. Stir or shake until the salt is dissolved, and then add the minced red onion. Cover and set aside.

To make the whipped feta, add all of the ingredients into a food processor or high powered blender and blend until smooth. Season to taste and refrigerate.

Drizzle olive oil over the fresh salmon and season with the salt, pepper, paprika, and garlic powder. Bake for 8 minutes and set aside to cool slightly. In a medium bowl, combine the onion, bell pepper, hemp seeds, egg whites, and fresh herbs. Break apart the cooled down salmon (discard the skin if needed), chop up the smoked salmon, and add to the bowl. Mix well. Fold in the avocado. If the mixture seems too wet, add some more hemp seeds. If it is too dry, add some more avocado or egg whites.

Bring a large frying pan to medium heat on the stove. In the meantime, scoop ¼ c of the salmon mixture at a time and form into balls with your hands. Place on a parchment lined baking sheet and press down slightly to form cakes. Once all of your cakes have been shaped and the pan is heated through, add about a tablespoon of fat to the pan (I like to use margarine) and place 4-5 cakes in the pan. Flip the cakes when crispy and cook until heated through, about 4 min per side. Lower the heat if they begin to brown too much.

Drain the red onion and combine with the cucumbers and some freshly cracked pepper. To assemble your cakes, top each with a dollop of whipped feta, a spoonful of cucumber salad, and garnish with fresh herbs. Enjoy!


-Salmon is rich in Omega-3 fatty acids, B vitamins, potassium, protein, and more-- making it an excellent lower-sodium substitute for crab!

-Avocados are lower in fat and calories than mayo--and they are cholesterol free! Replace your mayonnaise with them for a delicious and nutritious bite!

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