hCG Diet Recipe | Lemon Dill Salmon Cakes w/ Garlic Kale & Capers – AP
hCG Diet Recipe | Lemon Dill Salmon Cakes w/ Garlic Kale & Capers – AP
Servings
2servings
Servings
2servings
Ingredients
  • 7oz salmon(100g per 3.5 oz) canned*
  • 2tbsp psyllium husk powderAP
  • 1tsp lemon juice
  • 1tsp fresh dill
  • 1tbsp fresh parsley
  • 1tbsp Fresh chives
  • 1/2tsp salt
  • 2cups Kalechopped – AP
  • 4tsp garlicminced
  • 1-2tbsp capersAP
  • 1tbsp lemon juice
  • 1tsp salt
Instructions
  1. In a medium sized bowl, mix salmon, psyllium husk powder, lemon juice, dill, parsley, chives and salt. Mash together until the mix is well combined
  2. Roll salmon mix into 4 cakes using a ½ cup measure (each patty 230g raw) and place on a foil lined tray
  3. Bake salmon cakes for 30 minutes with a temperature of 350 degress F, flipping the cakes over after 15 minutes and continuing to cook for the remaining 15.
  4. 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 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
  5. Serve salmon cakes on top of steamed kale and enjoy while hot.
Recipe Notes

*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