The Real Food Show Recipes

Ingredients 

For the Salmon Cakes 

• 2 tablespoons olive oil for cooking
• 1 teaspoon thyme
• 1½ pounds frozen wild salmon pieces, thawed, cooked and roughly chopped
• 1 egg
• ¾ cup panko breadcrumbs (½ cup in the mix, save ¼ cup for coating)
• 1 tablespoon Dijon mustard
• 2 tablespoons red onion, finely diced
• 1 tablespoon nutritional yeast
• 2 tablespoons avocado mayo
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• Black pepper to taste 

For the Salad 

• 1 can white beans, drained and rinsed
• 5 ounces mixed greens
• ½ green apple, thinly sliced
• 2 tablespoons diced red onion
• Fresh herbs (parsley, dill, or thyme)
• For the Vinaigrette
• 1 teaspoon Dijon mustard
• 2 tablespoons apple cider vinegar
• ¼ cup extra virgin olive oil
• Juice of ½ lemon
• Salt and pepper to taste 

Directions 

Preheat the oven to 400°F. Pat the salmon dry, drizzle with olive oil, and season with kosher salt. 

Bake for 8–12 minutes, then allow to cool slightly before roughly chopping into small pieces—you want texture, not a paste.

In a bowl, gently combine the salmon, egg, panko, Dijon mustard, red onion, fresh herbs, nutritional yeast, avocado mayo, lemon zest and juice, salt, and pepper. Mix until just combined. 

Form into 8 small patties and lightly coat with the remaining panko breadcrumbs. 

Heat olive oil in a skillet over medium heat and cook until golden brown on both sides, flipping once. 

Whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until emulsified. 

Toss the mixed greens with the white beans, apple, red onion, fresh herbs, and vinaigrette. 

Serve the crispy salmon cakes alongside the dressed salad. Enjoy!