Free Shipping on Orders Over $100*

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

Ingredients:

• 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

Instructions:

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.

Share This:

Read The Book

The Heal Your Gut Cookbook

Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet

$29.95

Recent Articles

Two glasses of colored Kvass on a table

Kvass: A Nourishing, Fermented Beverage

Looking to add another recipe to your fermenting repertoire? Try your hand at kvass. This nourishing beverage calls for just a few simple ingredients and only takes a couple of days to ferment. Use beets or get creative with various fruit combinations like Blueberry Lemon Mint or Ginger Apple Lime. The following recipes are from The Heal…

Read More
A hand wearing a rubber medical glove holding a tray with pink bacteria inside

Bacteria: Our Ancestors and Coevolutionary Partners

Fermentation is the transformation of food by various bacteria, fungi, and the enzymes they produce. People harness this transformative power in order to produce alcohol, to preserve food, and to make it more digestible, less toxic, and/or more delicious. It’s played an instrumental role in human cultural evolution and has become a cultural phenomenon of…

Read More
Patricia Daly

My Story: Cancer, Nutrition, and the Mind-Body Link

For decades, the ketogenic diet—which shifts the body’s metabolism from burning glucose to burning fat, lowering blood sugar and insulin and resulting in a metabolic state known as ketosis—has been used to successfully manage pediatric epilepsy. And now, emerging research suggests that a ketogenic diet, in conjunction with conventional treatments, offers new hope for those…

Read More
Old, weathered newspaper with the text Propaganda Mill on top

The Medical Literature: A Guide to Flawed Studies

We’ve all seen multiple iterations of food pyramids highlighting key food groups; read hundreds of articles about the next big thing to avoid if we want to follow a healthy diet; tried to practice better eating habits and yet, we’re still feeling lost. All of the information is conflicting. It changes all the time. And…

Read More
Kimchi in a bowl

RECIPE: How to Make Three Kinds of Kimchi

If I may be graphic for a moment—my mouth is watering, literally, as I type this. I have a new food passion, and its name is kimchi. I haven’t tried making it myself yet, but it’s one of my favorite things to order at the local Korean restaurant. This tangy, spicy side dish can be…

Read More