meal components: protein + veggie
- 7 oz salmon (100g per 3.5 oz) canned*
- 2 tbsp psyllium husk powder AP
- 1 tsp lemon juice
- 1 tsp fresh dill
- 1 tbsp fresh parsley
- 1 tbsp Fresh chives
- 1/2 tsp salt
- 2 cups Kale chopped - AP
- 4 tsp garlic minced
- 1-2 tbsp capers AP
- 1 tbsp lemon juice
- 1 tsp salt
- In a medium-sized bowl, mix the salmon, psyllium husk powder, lemon juice, dill, parsley, chives and salt. Mash together until the mix is well combined.
- Roll the salmon mix into 4 cakes using a ½ cup measure (each patty 230g raw) and place on a foil-lined tray.
- Bake salmon cakes for 30 minutes with a temperature of 350 degrees F, flipping the cakes over after 15 minutes and continuing to cook for the remaining 15.
- Meanwhile, place minced garlic and kale into a large sauté pan with about 1/2 cup water. Cover and steam for about 8 minutes or until the kale is soft (alternately sauté briefly in just a couple tablespoons of water if you like it a little less cooked). Add lemon juice and salt and stir.
- Serve salmon cakes on top of steamed kale and enjoy while hot.
*There are different fat contents in canned salmon- look specifically for one with very low fat per serving. Make extra salmon cakes and freeze. Pull them out of the freezer and bake when you are ready to enjoy! Grill the salmon cakes for a nice charred taste Use spinach rather than kale for another twist. See my article here: HOW TO STORE FRESH HERBS TO LAST ON THE HCG DIET PROTOCOL
Can you have your printed versions of the recipes include a picture? Please!!
Hey Nodisha! I will see if the plugin we are using allows this as a feature okay? Just like a small image right?
Hey Nodisha! Update – we were able to make it so that a small thumbnail image appears on the printable version now- I hope that’s what you wanted! 🙂
Hi – are we baking these at 350°? I didn’t see a temperature listed!
Oh! Good question – yes I think that is right.
This was actually a complete miss for me. I don’t know what happened, but my salmon cakes were incredibly dry. The psyllium powder also gave it a weird kind of slimy texture as I ate; I just didn’t enjoy them, and out of the four salmon cakes I made, I only ate half of one. The ingredients and flavor combinations are all right up my alley…it just didn’t come together for me on this one.
thank you for sharing that Marisa! We may have to revisit this one in that case and see what we can adjust to make it work better consistently.