salmon cakes and lemon salad

Salmon Cakes with Lemon Basil Salad

Wild salmon is an easy way to increase dietary anti-inflammatory omega-3 fatty acids. When picking salmon, wild is preferred. Unlike farmed salmon, wild salmon won’t have antibiotic, PCB or dioxin residues. Nor will wild salmon have added food dye. Additionally, compared to farmed salmon, wild salmon is higher in omega-3 fatty acids and lower in omega-6 fatty acids.

Salmon Cakes

Canned wild salmon is convenient, versatile and available year round. It's one of my go-to fast-food options. Canned salmon makes wild salmon more affordable and accessible. Remember to look for boneless and skinless wild salmon.


  • 18 ounces canned wild salmon (3 6-ounce cans)
  • 1 red onion
  • 10 ounces frozen organic spinach
  • 1/4 cup organic or non-GMO canola mayo
  • 1/4 cup sweet hot mustard
  • 2 tablespoons lemon juice
  • Organic canola oil to fry salmon cakes


  1. Open canned salmon containers and drain liquid. Place canned salmon in mixing bowl.
  2. Dice red onion and add to the mixing bowl.
  3. Defrost spinach. Place defrosted spinach in a zip lock bag and seal bag. Cut off the tip of one corner of the bag and squeeze out the liquid.
  4. Add drained spinach to mixing bowl.
  5. Add the remaining ingredients and mix thoroughly.
  6. Make salmon patties.
  7. Place a small amount of oil in a skillet. Cook about 3-4 minutes on each side until browned.

Nutrition Details

Gluten-free, dairy-free

Lemon Basil Salad


  • 6 large leaves of organic romaine lettuce
  • 1 handful fresh basil leaves
  • 1 large organic cucumber
  • 5 radishes
  • 3 tablespoons extra-virgin organic olive oil
  • 1-2 tablespoons lemon juice
  • A sprinkle of iodized sea salt
  • A shake of black pepper, to your liking
  • 1 ounce organic goat cheese, optional


  1. Chop romaine lettuce into bite sized pieces. Place in a salad bowl.
  2. Finely chop basil leaves. Add romaine to salad bowl. If you don't have fresh basil leaves, whisk 1 tablespoon dried basil into olive oil.
  3. Dice cucumber and add to salad bowl.
  4. Slice radishes and add to salad bowl.
  5. Drizzle with olive oil and lemon juice.
  6. Mix everything together. Season with salt and pepper.
  7. Add chunks of goat cheese if using.
  8. Combine ingredients thoroughly and chill for about 10 minutes before serving.

Nutrition Details

Gluten-free, dairy-free, vegetarian

Material on this blog is provided for informational purposes only. It is general information that may not apply to you as an individual, and is not a substitute for personalized nutrition or health advice or healthcare. Never disregard medical advice or delay seeking medical care because of something you have read or accessed through this website.

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