Sockeye Salmon Cakes with Toasted Chickpea and Roasted Corn Salad
Sockeye Salmon Cakes with Toasted Chickpea and Roasted Corn Salad

Sockeye Salmon Cakes with Toasted Chickpea and Roasted Corn Salad

By Stella and Daniel Antic  ,

April 24, 2017

Sockeye salmon cakes and a spinach salad with roasted corn, carrots, and toasted chickpeas, lightly dressed with olive oil and balsamic.

Ingredients

For the salmon cakes:

8 oz. sockeye salmon fillets

6 T olive oil (divided use)

1 t garlic powder

1 t onion powder

Salt and pepper to taste

One small red onion, finely diced

Two stalks celery, finely diced

One red bell pepper, finely diced

1/4 cup parsley, minced

1 T capers, drained

1/4 t hot sauce

1/2 t Worcestershire sauce

1 1/2 t cajun seasoning

1/2 cup panko bread crumbs

2 t Dijon mustard

2 eggs, beaten

For the toasted chickpeas:

8 oz chickpeas

1 T olive oil

Salt and pepper to taste

For the salad:

3 cups fresh spinach

8 oz toasted chickpeas

4 oz roasted corn

4 oz shredded carrots

2 T balsamic vinegar

4 T olive oil

Salt and pepper to taste

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Directions

For the salmon cakes:

1Preheat oven to 350F.

2Place salmon fillets on baking sheet. Drizzle with 2T olive oil, garlic powder, onion powder, salt, and pepper. Bake for 15-20 minutes. Remove from oven and let cool.

3In a skillet over medium heat, heat 2T olive oil. Saute the onion, celery, and bell pepper until soft, about 5 minutes.

4In a large mixing bowl, combine the sauteed vegetables, parsley, capers, hot sauce, Worcestershire sauce, cajun seasoning, panko, mustard, and eggs.

5Using a fork, break the salmon into chunks. Add to the vegetable mixture and stir to combine.

6Using your hands, form the salmon mixture into 6 patties.

7In a skillet over medium heat, heat 2T olive oil. Fry the patties until golden brown, about 3-4 minutes per side.

For the toasted chickpeas:

1Preheat oven to 400F.

2Rinse the chickpeas and place onto a baking sheet. Drizzle with olive oil, salt, and pepper.

3Bake for 20 minutes.

For the salad:

1Combine ingredients in a large bowl.

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