Salmon Cakes with Grapefruit Sala
This week, I decided that I want to eat a little “cleaner”. I have heard a lot about the Eating Clean diet, and how it is really good for you. It makes complete sense because in this diet, you cut out processed foods. I can’t say that I will stick to it 100%, but I am at least doing it for dinner, and possibly more. To help me in my endeavors, eMeals has JUST come out with an Eating Clean menu plan. I was so excited when I found out, because I was just contemplating giving this kind of eating a try. I didn’t know where to begin, but with eMeals, they give you a weekly meal plan, complete with shopping list. The shopping list already has everything you need to make that week’s meals a success; just print and go. eMeals really makes shopping and cooking a breeze. With eMeals, you can also select meal plans based on that week’s grocery store sales, which is fabulous!
Today’s recipe, from eMeals, was something that I was a little hesitant to try: Salmon Cakes with Grapefruit Salsa. I am not a big lover of seafood, and neither is my family. I wanted to be brave though, and give it a try. This was my first time cooking any type of seafood – aside from shrimp, in jambalaya. I am not even a fan of Grapefruit, but I really enjoyed this! I think my Salmon Cakes with Grapefruit Salsa turned out great! The salsa complemented the salmon cakes very well. My oldest even had seconds!!
| Salmon Cakes with Grapefruit Salsa |
- 1 cup ruby red grapefruit segments
- 1 tsp grapefruit zest
- 1/4 cup chopped red onion
- 2 Tbs chopped cilantro
- 1 dash red pepper flakes – I used ground red pepper
- 1 tsp salt
- 1/4 cup olive oil
- 2 lbs fresh salmon
- 2 Tbs olive oil, divided
- 1 cup finely chopped onion
- 2 Tbs chopped cilantro
- 1 egg, lightly beaten
- 1/2 tsp Dijon mustard
- 1 Tbs mayonnaise
- 1 cup fresh whole wheat bread crumbs
- 1/2 tsp black pepper
- 1 tsp salt
- juice of 1 lemon
- Combine grapefruit, zest, red onion, cilantro, red pepper flakes, tsp salt and 1/4 cup olive oil. Chill.
- Line a baking sheet with foil, and spray with cooking spray. (thank you to my facebook readers, for this tip)
- Bake salmon, skin-side down, at 400°, for 12 minutes.
- Flake salmon into pieces. It shreds easily with a fork.
- Heat 1 Tbs oil and saute onion, until soft, 5-7 minutes.
- Combine salmon and onion with cilantro, egg, Dijon, mayo, breadcrumbs, pepper, 1 tsp salt and lemon juice.
- Form mixture into 8 cakes or patties.
- Heat remaining 1 Tbs oil in skillet.
- Brown cakes on each side for 2 minutes.
- Serve salmon cakes topped with salsa.
To keep cakes together when frying, press your spatula down on the pattie. Pressing helps combine mixture, to help in flipping.
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Robin says
Looks delicious! May have to try this one!
Crystal W. (@EatDrinkClev) says
I’ve never made salmon patties with fresh fish before – I always keep the canned salmon on hand for these. Makes it a SUPER fast after work meal. I’m not sure if canned salmon would be considered processed b/c nothing is in there except fish?