Tuesday, March 23, 2010

Wild Salmon Cakes ~ Gluten-free

I enjoy serving these with a glass of refreshing white wine on a sunny spring or summer evening, especially in the garden. They double nicely as a main course for the little ones, as well. The salmon population has suffered greatly in the Pacific NW, due much to the effects of pollution and the incredible growth of the area over the past 20 years. Native people in this area have been sustained by salmon for centuries. If the impact on the waters of the Puget Sound continues, future generations may not experience the same variety of salmon the Pacific NW is famous for.

Salmon is low in calories, high in protein and provides omega-3 fatty acids. In fact, the fat composition of salmon is believed to offer an optimal ratio of omega-3 fatty acids to omega-6 fatty acids. It offers a healthful balance of saturated, monosaturated and polyunsaturated fats. Eating a diet high in salmon, and other cold-water wild-caught fish, can contribute to a reduction in unwanted inflammation and help to support immune and circulatory systems. Additionally, salmon offers selenium, vitamins B6 and B12, niacin, phosphorus and manganese.

I will be providing many other salmon recipes in the future. These cakes are a nice way to enhance the nutritional value of your menu while offering savory flavor and delicate texture.

Wild Salmon Cakes ~ Gluten-free

1 # fresh natural wild-caught salmon, pre-cooked and crumbled
¼# natural smoked salmon, gluten-free
¼ c. organic ground flax meal
½ c. organic quinoa flakes, certified gluten-free
2 T. chopped organic garlic
4-5 organic scallions, thinly sliced
½ c. fresh organic dill, chopped
3 T. fresh organic chives, chopped
1 t. fresh organic savory leaves
1/3 c. white wine, Riesling is nice
2 large organic eggs, lightly beaten
½ t. sea salt
¼ t. fresh ground pepper
Coconut oil for greasing flat iron grill

Place salmon in mixing bowl and mash with a large fork so that pieces are small and consistently uniform.  Add all additional ingredients, minus the eggs, and stir to mix.   Pour in the beaten eggs and stir until the ingredients are well combined.  Heat flat iron grill on medium and grease lightly with coconut oil. Form uniform round cakes 3” in diameter.  Make sure to press the mixture together tightly on each to keep it holding together well while it cooks.  Cook 4-5 minutes per side, until browned; be sure to use care when turning, as they may be somewhat delicate.  Serve atop baby mixed greens and top with tamarind sauce. (I'm still perfecting this recipe...coming soon.)

© 2010 Taylor Donovan
Source: taylorstable.com

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