Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Alaskan salmon cakes with spinach pesto and avocado

Alaskan Salmon Cakes with Spinach Pesto and Avocado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

These salmon cakes are crisp on the outside, tender on the inside, and packed with fresh herbs, vegetables, and healthy fats. Served with a vibrant spinach pesto and creamy avocado, they make a nourishing, satisfying meal that works just as well for a simple weeknight dinner as it does for an elegant plate.

Ingredients

FOR THE SALMON CAKES

  • 560 g (20 oz) raw wild salmon, skin removed, finely chopped
  • 80 ml (1/3 cup) avocado mayonnaise
  • 1/4 cup fresh dill, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup celeriac and carrot, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 1/2 – 2 tsp Old Bay seasoning
  • Juice of 1/2 lemon
  • Zest of 1 lemon
  • 3/4 tsp salt
  • Freshly ground black pepper
  • 4–5 tbsp almond flour
  • Optional: 1–2 tsp Dijon mustard
  • Optional: 1–2 tbsp cassava flour (if mixture is too soft)

FOR COATING AND COOKING

  • ~3/4 cup almond flour
  • Coconut oil or avocado oil, for frying

FOR THE SPINACH PESTO 

  • 7–8 cups baby spinach
  • 1 garlic clove
  • 1/3 cup mixed nuts (pecans, walnuts, or your choice)
  • 1/4 cup grated aged cheese (Parmesan, Pecorino, or Manchego)
  • 80 ml (1/3 cup) extra virgin olive oil (adjust as needed)
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions

MAKE THE SALMON CAKES 

  1. Add the celery, celeriac, carrot, onion, and dill to a food processor and pulse until finely chopped — not pureed.
  2. Transfer to a bowl and add the chopped salmon, mayonnaise, lemon juice, zest, seasoning, salt, pepper, and almond flour. Mix gently until combined.
  3. If the mixture feels too soft, add a little cassava flour.
  4. Shape into patties and lightly coat with almond flour.
  5. Refrigerate for 1–2 hours to firm up.
  6. Heat a generous layer of oil in a pan over medium heat.
  7. Cook the salmon cakes for about 2–3 minutes per side, until golden and cooked through. Handle gently when flipping.

MAKE THE SPINACH PESTO

  1. Add spinach, garlic, nuts, and cheese to a food processor. Pulse until finely chopped.
  2. With the processor running, slowly drizzle in olive oil until you reach a creamy consistency.
  3. Add lemon juice, salt, and pepper to taste.

TO SERVE

  1. Serve the salmon cakes over a generous layer of spinach pesto with sliced avocado, lemon wedges, and optional hot sauce.

Notes

The salmon cakes are good warm or cold, and the pesto leftovers (if any) can be stored in the fridge in a mason jar or a glass container. The serving size only applies to the salmon cakes, the spinach pesto is enough for 2-3 people.

Find it online: https://creativeinmykitchen.com/alaskan-salmon-cakes-with-spinach-pesto-and-avocado/