Gluten-Free Baked Salmon Cakes and Dairy-Free Dill Sauce

Adapted from Meghan Telpner

Don’t these look tasty? I’m always searching for nutrient dense recipes that are easy to make and this week I stumbled upon Meghan Telpners’ Gluten-Free Baked Salmon Cakes. They are full of protein, good fats and contain immune boosting ingredients such as garlic and onion. Let’s not forget about that creamy dill sauce… who doesn’t like dill?

The best part about this recipe is that it literally takes 10 minutes of prep AND you can even place a batch in the freezer for days that you don’t have time to cook. If you’re short on time to make the dressing, it still tastes good without it. I’d love to hear your feedback on these delicious cakes. Let’s get cookin’ !

GLUTEN-FREE BAKED SALMON CAKES

Ingredients

2 6-ounce tins of wild salmon (bones in), drained
2 eggs, beaten
2 Tbsp minced red onion or green onion
1 clove of garlic, minced
¼ cup chopped red pepper
2 tsp dijon mustard
¼ cup chickpea flour
¼ tsp sea salt

Directions

Preheat oven to 350 and line cookie sheet with parchment paper.
Mix all ingredients together. If consistency remains too wet, add a little more flour.
Using a ⅓ cup measure, form mix into patties on a cookie sheet.
Bake for 12 minutes. Remove from oven, flip salmon cakes over with a spatula and bake for another 5 minutes.
Remove from oven and serve warm or at room temperature.

Freeze for Later

Once cooled, freeze on parchment lined cookie sheet. Once frozen, transfer to a freezer bag or freezer container. To defrost, you can do so at room temperature or place in the oven at 250 for 20 minutes.

DAIRY-FREE DILL SAUCE

Ingredients

1 cup loosely packed fresh dill
½ cup cashews
¾ cup water
2 tsp dijon mustard
2 Tbsp lemon juice
sea salt to taste

Directions

Place all ingredients in your blender or food processor and mix until smooth.
Store in an airtight container in the fridge for up to 4 days.