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Anti Inflammatory Salmon Cakes with Dill

Cold water fish makes up a big part of Swedish diet and lifestyle. Salmon, cod and herring are found in the cold waters of Scandinavian. These fish are high in Omega 3 fatty acids that are well known to lower inflammation, reduce risk of cardiovascular disease, and balance cholesterol.

Servings

4

Time

30 Minutes

Dietary Info

Protein = 28 grams

Ingredients

  • 1 lb fresh icelandic organic salmon or wild cohoe salmon 
  • 1 lemon sliced thin with skin
  • 1 lemon zested and 2 tbsp juice 
  • 1 pasture raised egg
  • Fresh parsley and/or dill, 2 tbsp minced and extra for garnish
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise (optional)
  • Fresh ground white pepper to taste
  • Sea sa;lt to taste
  • 1/2 cup panko breadcrumbs ( or ¼ cup regular breadcrumbs)
  • Olive Oil

If using a piece of fish that is more fatty, consider omitting the mayonnaise.

Serve with a salad of beets and arugula, or asparagus and quinoa. 

Method

  1. Place lemon slices in base of a small skillet and add ½ inch of water
  2. Season salmon filet with salt and place atop lemon, cover skillet and bring to a gentle boil
  3. Reduce heat to low and allow salmon to cook until almost cooked through, about seven minutes depending on thickness (watch for color change from opaque to solid)
  4. Let salmon cool. In a large bowl mix the egg, lemon zest, lemon juice, dill/parsley, mustard, mayonnaise (if using,) pepper and salt. Peel away and discard the salmon skin and crumble the meat into the bowl. Add the breadcrumbs and mix gently leaving large chunks of salmon. Refrigerate until the mixture is firm enough to form into patties. 
  5. Scoop out mound of salmon and for 4-5 patties approx ¾ inch thick
  6. Heat oil in a skillet over medium heat until sizzles when water is sprinkled to test. Add the patties and cook until browned, about 2 minutes. Flip over and cook the other side until browned.
  7. Remove the serving platter. Garnish with dill and lemon.

 

 

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