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Recipe: Salmon Cakes with Lemon Pesto

salmon cakes with lemon pesto

This salmon cake recipe makes for a simple and flavorful dinner. Delicious, golden-brown patties made with  salmon are a tasty alternative to crab cakes. Need a side dish? Check out our recipes for Summer Vegetable Tian and Ginger Carrots.

The following excerpt is from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett. It has been adapted for the web.

Salmon Cakes with Lemon Pesto

Serves 4


• 1 5 to 6 oz can boneless, skinless wild Alaskan salmon, or 1 cup cooked wild salmon, flaked with a fork
• 1/3 cup squash puree
• 3 pastured eggs
• Sea salt and black pepper
salmon cakes with lemon pesto• 2 tbsp. minced red or white onion
• 1/2 bunch fresh parsley, chopped
• Fat for the pan, such as ghee or coconut oil


Mix the salmon and squash together with a fork. Stir in the eggs, salt, pepper, onion, and parsley. Make into patties about 3/4 inch thick.

Heat 2 tablespoons of fat in a skillet. Cook the Salmon Cakes in batches, 2 to 3 minutes per side. Add fat as needed for each new batch. Serve on a bed of fresh greens with Lemon Pesto (recipe follows).

Lemon Pesto

Makes approximately 1 pint

• 2 to 3 garlic cloves
• 1/4 cup toasted pine nuts or walnuts (a less expensive option)
• 2 cups loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup grated raw Parmigiano-Reggiano (optional)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 to 1-1/2 cups extra-virgin olive oil
• Sea salt and freshly ground pepper

Combine all of the ingredients in a food processor or Vitamix and blend well. While the machine is running, slowly drizzle in the olive oil until you reach your desired consistency. Season with salt and pepper. Put in a pint-sized mason jar, and store in the fridge.

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Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet


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