Salmon Cakes with Fennel & Parsnips

Salmon Cakes with Fennel & Parsnips


For the vegetables:

½ cup fennel, shaved thin (use a mandolin slicer for thinnest slices)

¼ cup parsnips, shaved

½ Tablespoon coconut oil

For the salmon cakes:

6 ounce can boneless, skinless wild caught salmon, drained

1 egg

1 Tablespoon quinoa flakes

1 Tablespoon fresh chives, chopped

1 teaspoon capers

1 teaspoon lemon juice

1/2 Tablespoon coconut oil, for frying

4 radishes and greens


Heat oil in a skillet and sauté fennel and parsnips until tender, about 7 minutes. Remove to serving plate.

In a mixing bowl, combine salmon, egg, quinoa flakes, chives, capers and lemon juice. Stir to mix until most of the large chunks of salmon are broken down.

Heat oil in a frying pan over medium heat, form salmon mixture into 2 patties and cook 4 minutes per side.

Place salmon cakes over fennel and parsnips and garnish with radishes. Serve warm.

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