Salmon Cakes with Braised Kale
Active Time: 25 minutes / Cook Time: 30 minutes / Total Time: 45 minutes, plus time for the salmon cakes to chill
Makes 2 servings
- 12-14 ounces canned wild salmon, drained well
- 1 small shallot, minced (about 2 tablespoons)
- ¼ cup finely diced celery
- ¼ cup finely diced red pepper (use the rest for the kale)
- 1 ½ tablespoons each minced dill and parsley, or more to your taste OR 1 teaspoon each dried dill and parsley
- 2 teaspoons Dijon mustard
- 1 tablespoon full-fat unsweetened plain yogurt
- 1 egg
- ¼ teaspoon fine sea salt
- For the kale:
- 2 teaspoons coconut oil
- 1 red bell pepper, thinly sliced (minus above amount)
- 2 cloves garlic, very thinly sliced
- ¼ teaspoon crushed red pepper flakes
- 2.5 oz. baby kale (half of a 5-oz. bag, or 2 to 3 large handfuls)
- 1/2 cup chicken or vegetable broth, or water, plus more as necessary
- ¼ teaspoon fine sea salt
- In a large mixing bowl, combine salmon, shallots, celery, red pepper, herbs, mustard, and yogurt. Mix well.
- In a small bowl, whisk the egg with ¼ teaspoon salt and add to the salmon cakes. At this point the mixture should be fairly wet, but be able to stick together loosely. If the mixture is too loose to form cakes, transfer it to the refrigerator for about 15 minutes.
- Line a small baking tray with all natural parchment paper. Using clean hands, form 6 evenly-sized cakes. Place them on the prepared baking tray and place them in the fridge for an additional 10-15 minutes, to firm up.
- Pre-heat oven to 350 degrees F.
- Transfer the salmon cakes to the oven and bake for 10-15 minutes, or until the tops turn golden. Gently flip the cakes over and bake for another 10-15 minutes.
- While the salmon cakes bake, heat the oil in a large skillet over medium. Add the red bell pepper and cook for 4 minutes, stirring occasionally.
- Add the garlic and red pepper flakes and cook, stirring constantly, for 2 minutes, or until the garlic just barely begins to take on some color. Immediately add the kale and use tongs to turn it and combine it with the garlic.
- Add broth and ¼ teaspoon salt and bring to a boil. Reduce the heat to a simmer and cook, stirring often, for 10 minutes, or until the kale is cooked to your desired tenderness and most of the broth is evaporated. (If the pan is too dry, add more liquid in ¼ cup increments.) Turn off the heat and cover to keep warm.
- Serve 3 salmon cakes and half of the kale per person for dinner
*The usual breading that would be used to bind these cakes is absent, so they will be very delicate. If you have two spatulas, using them together will make flipping easier. Use one to gently press down on the top of the cake while you slide the other beneath the cake, and turn both spatulas with the cake in between them to flip and slide the cake back onto the pan.