Recipe: Salmon Cakes with Lemon Pesto
This salmon cake recipe makes for a simple and flavorful dinner. Delicious, golden-brown patties made with salmon are a tasty alternative to crab cakes. Need a side dish? Check out our recipes for Summer Vegetable Tian and Ginger Carrots.
The following excerpt is from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett. It has been adapted for the web.
Serves 4
Ingredients:
• 1/3 cup squash puree
• 3 pastured eggs
• Sea salt and black pepper
• 2 tbsp. minced red or white onion• 1/2 bunch fresh parsley, chopped
• Fat for the pan, such as ghee or coconut oil
Instructions:
Mix the salmon and squash together with a fork. Stir in the eggs, salt, pepper, onion, and parsley. Make into patties about 3/4 inch thick.
Heat 2 tablespoons of fat in a skillet. Cook the Salmon Cakes in batches, 2 to 3 minutes per side. Add fat as needed for each new batch. Serve on a bed of fresh greens with Lemon Pesto (recipe follows).
Lemon Pesto
Makes approximately 1 pint
• 2 to 3 garlic cloves
• 1/4 cup toasted pine nuts or walnuts (a less expensive option)
• 2 cups loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup grated raw Parmigiano-Reggiano (optional)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 to 1-1/2 cups extra-virgin olive oil
• Sea salt and freshly ground pepper
Combine all of the ingredients in a food processor or Vitamix and blend well. While the machine is running, slowly drizzle in the olive oil until you reach your desired consistency. Season with salt and pepper. Put in a pint-sized mason jar, and store in the fridge.
Recommended Reads
Read The Book
The Heal Your Gut Cookbook
Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
$19.47
You may like...
-
$29.95 -
$34.95
Recent Articles
It’s officially stew season! Warm yourself up from the inside out by making groundnut sweet potato stew, a favorite of fermentation revivalist Sandor Katz. The following is an excerpt from Wild Fermentation by Sandor Katz. It has been adapted for the web. Fermenting Sweet Potatoes for Stew MaxZine, who lives down the road at IDA,…
Read More
Sourdough begins through spontaneous fermentation—essentially by getting your wheat wet! All you need to start a batch is flour and water.
Read More
Looking for new ways to use those winter root veggies throughout the season? Put your cooking skills to the test with this Root Veggie Potpie recipe! The following is an excerpt from Black Trumpet by Evan Mallett. It has been adapted for the web. RECIPE: Winter Root Veggie Potpie When I was born, my mother…
Read More
Move aside, chicken noodle and tomato bisque! We’re trying out some new soups with one ingredient in common: vinegar. Flavorful and unique, these recipes will have you including vinegar in soup for years to come. The following is an excerpt from Wildcrafted Vinegars by Pascal Baudar. It has been adapted for the web. Adding Vinegar in…
Read More
Craving a fresh harvest during the winter months? Try indoor gardening to grow fresh greens and more year-round! Here are 6 articles to jump-start your indoor harvest and get you growing in no time. Must Have Tools for Successful Indoor Gardening The process of producing high-quality food inside requires time and attention, along with the…
Read More