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Salmon cakes with celery salad and tahini goddess dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Heart-Check Certified

Salmon cakes with celery salad and tahini goddess dressing

Lean & Clean, Mediterranean, Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 420 Calories/Serving

25 – 40 Minutes

Blending our favorite flavors, we serve these from-scratch salmon cakes with a crisp celery-radish salad and drizzle the cakes with our tahini green goddess dressing. What’s not to like?

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 red onion
  • 1 pasture-raised organic egg
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 3 tablespoons flaxseed meal
  • 1 tablespoon Dijon mustard
  • 1 or 2 celery ribs (about ¼ pound total)
  • 2 or 3 radishes (about 2 ounces total)
  • 1 lemon
  • Sun Basket tahini goddess dressing (tahini paste - scallions - lemon juice - apple cider vinegar - fresh parsley - fresh garlic - kosher salt - dried dill)

Chef's Tip

To help the salmon cakes hold together, refrigerate the mixture for about 10 minutes before forming the cakes.

Make It Leaner

In Step 2, skip the oil in the celery salad and you’ll shave off 40 calories and 4.5 grams of fat per serving.

Nutrition per serving

Calories: 420, Protein: 41g (82% DV), Fiber: 7g (28% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 165mg (55% DV), Sodium: 480mg (20% DV), Carbohydrates: 20g (7% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the salmon cake mixture

  • Peel the onion; thinly slice half for the salad. Finely chop enough of the remaining onion to measure ½ cup [1 cup].
  • Working over 1 medium bowl and 1 small bowl, crack the egg and separate the white and yolk, carefully dropping the white into the medium bowl and the yolk into the small bowl. Save the yolk for another use. Using a whisk or fork, lightly beat the egg white until frothy. [Separate both eggs; save both yolks for another use.]
  • Strip the parsley leaves from the stems; set aside half the leaves for the salad. Coarsely chop the remaining leaves.
  • Pat the salmon dry with a paper towel; remove and discard the skin. Cut the salmon lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch pieces. Coarsely chop the salmon pieces.
To the medium bowl with the egg white, add the chopped onion, chopped parsley, flaxseed meal, and mustard, season generously with salt and pepper, and stir until blended. Add the salmon and stir until just combined. Let stand while you prepare the celery salad or, if desired, cover and refrigerate until ready to cook (see Chef’s Tip).

2

Make the celery salad

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Zest the lemon. Juice half and cut the remaining half into wedges for garnish. [Zest both lemons; juice 1 lemon and cut the remaining lemon into wedges.]
In a medium bowl, toss together the celery, radishes, sliced onion, remaining parsley leaves, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 2 teaspoons [4 tsp] oil; season to taste with salt and pepper.

3

Shape and cook the salmon cakes

Using wet hands, form the salmon mixture into four [eight] ¾-inch-thick patties.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Working in batches if needed, add the salmon cakes and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the salmon cakes and celery salad to individual plates and drizzle the salmon with half the tahini goddess dressing. Serve the remaining dressing and lemon wedges on the side.

Kids Can!

  • Measure the chopped onion.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Toss the salad.
  • Drizzle the tahini goddess dressing.

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