During the holidays we all need our menus to look impressive without too much effort. These festive mini salmon cakes are all dressed up and pack a tasty bite. As a holiday bonus, all the sections of this recipe can be made a day in advance and ready for assembly at the time of your holiday gathering.
Ingredients:
Salmon Cakes
1 6 oz Can of wild Atlantic salmon
1/4 C finely diced red bell pepper
2 Tbsp chopped cilantro
1/4 tsp herbs de Provence
1/2 tsp Curry Powder
1/4 tsp Garam Masala
1/4 tsp black pepper
1/4 tsp Himalayan salt or to taste
1 flax seed egg
Coconut flour for dusting
Avocado or grape seed oil for frying
Mango Salsa
1/2 fresh mango finely diced (can use 1/2 cup frozen diced)
1 Tbsp Cilantro finely chopped
1/8 tsp Himalayan Salt
Dijon Mayo
1/4 C Mayonnaise (we like a soy free Vegan-aise)
1 Tbsp Dijon Mustard
Cilantro Dressing
1 bunch of fresh cilantro
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon Himalayan salt
1/2 teaspoon red pepper flakes (optional)
water, if needed to blend
Additional Items For Assembly
Red Cabbage leaves cut into 2 inch squares
Sprouted green mix (we used kale and broccoli sprouts)
Instructions:
Salmon Cakes
- Combine all ingredients except coconut flour in a bowl.
- Heat a cast iron skillet to medium add just enough oil to cover the bottom of the pan.
- Using a heaping tablespoon of the salmon mixture, shape into mini sized patties.
- Dust with coconut flour and place in pan.
- Turn patties once lightly browned (about 1 minute)
- Remove from pan once other side has browned and drain on paper towels
Mango Salsa
- Combine all ingredients
- Set aside until time for assembly
Dijon Mayo
- Combine all ingredients
- Set aside until time for assembly
Cilantro Dressing
- Blend everything up for about a minute until smooth. Add the water if you need volume for the blender to run smoothly. Season to taste!
Assembly
- Place a red cabbage square on platter
- Spread 1/2 tsp of mayo
- Top with a salmon cake
- Place 1 tsp of salsa over salmon cake
- Add a few sprouts and drizzle with the cilantro dressing
Notes:
- If making in advance keep all items separate and assemble no more than 30 mins prior to serving. Reheat salmon cakes on a sheet pan in an oven set at 350 until warm throughout. Do not over heat as they will become dry.
- You will have leftover cilantro dressing…use it on everything, its delicious!
