Do you ever cook in your sleep?
I don’t mean like literally sleep walking and cooking at the same time (that would be scary. don’t do it.) I mean like dreaming that you are cooking. I never used to be like this. Is it fun and kind of awesome? I don’t really know.
When I have insomnia, I start thinking about baking/cooking things. Please tell me I’m not the only one.
But seriously, if I’m making these salmon cakes, I have to actually check to see if I’m awake or not. Because they are that easy. Not kidding. I could probably make them in my sleep.
So let’s talk about these. Because I feel like I really do not make enough savory food for you guys. (ha. raise your hand if you don’t like sugar.) But seriously. I would be totally cool with eating these every night. They are so good.
First we start with onions, celery and carrots. Chop them up (or enter food processor) and saute them in a little bit of oil until they smell amazing. Meanwhile, we mix together 10 ounces of cooked salmon (sustainable! if you can get your hands on it) with some mayonnaise, dijon mustard, salt, lemon juice and quinoa flakes.
Let’s stop for a minute to talk about quinoa flakes.
Quinoa flakes are amazing. You can usually find them in near hot cereal at the grocery store, and let me tell you – you’re going to be using them for everything. In everything. Whatever.
I’ve been tossing them into everything from granola to oatmeal, using them to bread chicken or fish. They work like breadcrumbs. Only better. With protein instead of yeast. Try them in smoothies or sprinkled on salads. The possibilities are endless.
So next we add the sauteed goodness and mix everything together, and try really really hard not to just eat it like that. Because it is so good. Oh and we’re also going to throw some dill in here. Because it’s good. Unfortunately during these horrible winter months all I have is dried dill, but that’s totally okay too. Fresh is way more awesome though. For obvious reasons.
Oh and then there’s lemon dill yogurt. Did I mention how awesome this is yet? It’s awesome. Lemon zest, greek yogurt, mayonnaise and dill. Again. Perfection.
So in short, these salmon cakes are a super easy, flavorful and nutritious dish to throw together on a late notice. You know, those times when it’s like seven thirty and everyone is starving and looking at you like “COME ON, where is dinner??” And you are drawing a total blank. I speak from experience. ha.
These flavorful, delicious salmon cakes are a perfect easy, nutritious dish to whip up at a moment's notice. So good. And did I mention that I could literally make them in my sleep?
1 lemon, zested
juice from 1/2 lemon
1 tablespoon dried dill (or 2 tsp fresh dill)
1/2 cup greek yogurt
1/4 cup mayonnaise
1/2 small sweet onion
1 medium carrot
1 celery stalk
3 tablespoons sunflower oil (or coconut oil), divided
10 ounces cooked salmon
1 teaspon dijon mustard
1/2 cup quinoa flakes
1/3 cup mayonnaise
4 teaspoons dried dill (or 1 tbsp fresh dill)
1/2 lemon, juiced
Wash and zest lemon, and mix all ingredients in a small bowl until well combined. Set aside.
Heat 1 tablespoon of oil in a large skillet over medium heat. Finely chop onion, celery and carrot (or pulse in a food processor) and saute in the heated skillet for 3-5 minutes, or until soft and fragrant.
In a large mixing bowl, flake salmon with a fork and add sauteed vegetables, mayonnaise, quinoa flakes, lemon juice, dijon mustard and dill, mixing until well combined. If the mixture seems too dry, add a little more mayonnaise. If the mixture seems too wet, add a little more quinoa flakes.
Heat 1 tablespoon of oil in the same large skillet over medium heat. Shape the salmon mixture into small patties and cook in the heated skillet until browned and crisp, about 3-5 minutes on each side.
Serve on romaine lettuce with lemon dill yogurt and pretty much anything else.
Short on ingredients? Sub 1/2 an onion for 1 tsp of onion powder or 1 stalk of celery for 1 tsp of celery salt.