Blueberry Salmon Cakes
Blueberry Salmon Cakes are a delicious and unique dish from Yup'ik Cuisine that combines the rich flavor of salmon with the sweetness of blueberries. These savory cakes are perfect for a special dinner or a weekend brunch.
Ingredients
- 1 lb fresh salmon, cooked and flaked
- 1 cup fresh blueberries
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the cooked and flaked salmon, blueberries, breadcrumbs, onion, mayonnaise, egg, Dijon mustard, salt, and black pepper. Mix until well combined.
- Form the mixture into 8 patties and place them on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to firm up.
- Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook for 3-4 minutes on each side, until golden brown and cooked through.
- Remove the salmon cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the blueberry salmon cakes hot, garnished with fresh blueberries and a side of mixed greens.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 12g
- Carbohydrates
- 15g
Supplies
Mixing bowl Baking sheet Parchment paper Large skillet Spatula
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the blueberry salmon cakes with a side of lemon-dressed arugula salad for a refreshing and balanced meal.
Tips & tricks
For a crispy crust, refrigerate the salmon cakes for at least 15 minutes before cooking.
Cost
$20