Salmon cakes with caper sauce

Ingredients:

(serves 2)  A  B  Gf

  • 8 oz. of raw salmon (skin removed)
  • 1 egg
  • 1/2 cup of ground walnuts*
  • 1 stalk of celery
  • 1/2 cup fresh Italian parsley
  • grated rind of 1/2 lemon
  • 1/4 tsp. salt
  • Pepper to taste

Caper sauce:

  • 3 Tbsp. homemade mayonnaise (see my recipe)
  • 1 Tbsp. capers
  • 2 tsp. lemon juice
  • salt to taste
  • 1 Tbsp. chopped fresh parsley
  • 2 Tbsp. EVOO
  • 1 Tbsp. water

Remove the skin from the salmon and mince the meat with a sharp knife. Chop finely the walnuts, the parsley and the celery stalk. Mix all these ingredients with egg, lemon rind, salt and pepper, and refrigerate for 1 hour. Mix the caper sauce in a small bowl.
Warm up the oven to 380 F. Form the cakes with the salmon mixture. Bake the cakes in a oiled baking dish for 20 minutes. Serve the cakes with the caper sauce.

* If you cannot use nuts, replace with two Tbsp. of corn flakes crumbs for crunchiness and add 1 Tbsp. of EVOO to prevent the cakes from becoming too dry.

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