Sockeye Salmon Cakes with Toasted Chickpea and Roasted Corn Salad

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

Prep Time 15 M
Cook Time 15 M
Recipe Yield 2 servings
Categories: Main Dish

Recipe by Stella and Daniel Antic

Stella and Daniel Antic has shared 76 recipes

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INGREDIENTS for Salmon Cakes:

DIRECTIONS

  1. Preheat oven to 350F.
  2. Place 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.
  3. In a skillet over medium heat, heat 2T olive oil. Saute the onion, celery, and bell pepper until soft, about 5 minutes.
  4. In a large mixing bowl, combine the sauteed vegetables, parsley, capers, hot sauce, Worcestershire sauce, cajun seasoning, panko, mustard, and eggs.
  5. Using a fork, break the salmon into chunks. Add to the vegetable mixture and stir to combine.
  6. Using your hands, form the salmon mixture into 6 patties.
  7. In a skillet over medium heat, heat 2T olive oil. Fry the patties until golden brown, about 3-4 minutes per side.

INGREDIENTS for Toasted Chickpeas:

DIRECTIONS

  1. Preheat oven to 400F.
  2. Rinse the chickpeas and place onto a baking sheet. Drizzle with olive oil, salt, and pepper.
  3. Bake for 20 minutes.

INGREDIENTS for Salad:

DIRECTIONS

  1. Combine ingredients in a large bowl.

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