Salmon Cakes - Holiday Style

So I know these look like more of a 'ball' then a 'cake' but it is what it is!! My role for my family game night on this Christmas Eve Eve is two kinds of appetizers: one that is vegan and one that is not. The next post will be my vegan post!

In my family we have a vegan, vegetarian, meat-eater, food sensitivities, dairy-free, gluten-free and everything in between! I made this up in no time and you don't need a complete recipe, just a food strategy and then you can swap in and out your favourite (or non-reactive ingredients)!

INGREDIENTS:

• 2 organic eggs
• 2 cans wild caught salmon
• 1 green pepper
• 1 red pepper
• 1/3 large red onion
• Himalayan sea salt
• cilantro (big handful)
• 1/2 english cucumber
   

 

DIRECTIONS:

1. Preheat oven to 350 F
2. Line a cooking tray with a silpat liner
3. I used my Williams Sonoma Vegetable Chopper for this to get uniform small dices on my veggies
4. Chop the onions, peppers, cucumber and put in a bowl
5. Drain and rinse the salmon and add to the bowl
6. Chop the cilantro and add to bowl
7. Whisk the eggs in a small bowl then add to the larger bowl
8. Season with sea salt along the way
9. Form small balls/patties with salmon and veggies
10. When oven is hot put salmon cakes in for about 25 minutes or until browned and cooked through

NOTES:

1. I think adding the cucumber made this a bit watery so you could use less egg or less cucumber
2. Sub any different veggies you want or fresh herbs
3. You can also cook these on the stove-top
4. Sub tuna/crab for the salmon

I served these with sides of salsa, guacamole and olive tapenade so you and your guests can mix and match whatever flavors you prefer. Or you can serves these over greens for a salad!