Tired of the same old weeknight dinners? Shake things up with these incredibly flavorful and surprisingly simple Macadamia Salmon Cakes! We’re swapping out traditional breadcrumbs for rich, buttery ground macadamia nuts, creating a tender, moist patty with a delightful texture. Served atop a bed of finely shredded Swiss chard that wilts perfectly from the heat of the cakes, this dish is a masterclass in elegant, low-carb cooking. It’s a restaurant-quality meal you can have on the table in under 20 minutes!
Ingredients
• 20 g / 1 cup Swiss chard, finely shredded
• 21.2 g / 0.75 oz Wild Atlantic salmon, cooked and flaked
• 15 g / 1 tbsp macadamia nuts, ground into butter
• 15 g / 1 tbsp Hellmann’s mayonnaise
• 10 g / 2 tsp raw egg, well mixed
• 4 g / 0.75 tsp Kikkoman soy sauce
• 3 g / 0.5 tsp refined sesame oil
• 0.1 g / 1 pinch kelp granules
• 13 g / 1 tbsp European-style butter
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Base: Arrange the finely shredded Swiss chard on your serving plate. Lightly dress it with a splash of your favorite vinegar, a pinch of salt, and a crack of fresh pepper.
2. Form the Salmon Cakes: In a medium bowl, combine the flaked salmon, macadamia nut butter, mayonnaise, beaten egg, soy sauce, sesame oil, and kelp granules. Mix thoroughly until everything is well incorporated.
3. Shape the Patties: Divide the mixture and form it into 3-4 small, compact patties.
4. Cook the Cakes: Melt the butter in a nonstick skillet over medium heat until it shimmers. Carefully place the salmon patties in the hot pan.
5. Fry to Perfection: Cook for about 2 minutes, or until the sides begin to turn golden brown. Gently flip the cakes and cook for another minute, until cooked through and golden on both sides.
6. Serve and Drizzle: Immediately place the hot salmon cakes directly on top of the prepared Swiss chard. The heat will gently wilt the greens. Don’t forget to scrape the flavorful, buttery pan drippings from the skillet and drizzle them over the top before serving.
Nutritional Information
• Dietitian’s Corner
• Nut & Sesame Allergies: Be aware that many individuals with tree nut allergies may also have a sensitivity or allergy to sesame seeds. If you need to avoid sesame, simply replace the sesame oil in this recipe with an equal amount of another neutral oil, such as avocado or canola oil.
• Low-Carb Friendly: By using ground macadamia nuts instead of traditional breadcrumbs, these salmon cakes are an excellent low-carb and keto-friendly option, packed with healthy fats and protein.
Pro Tips
• For the best texture, use high-quality, flaky cooked salmon. Canned salmon works wonderfully, just be sure to drain it well.
• Chill the salmon mixture for 15-20 minutes before forming the patties. This helps them hold their shape better during cooking.
• Don’t overcrowd the pan. Cook the cakes in batches if necessary to ensure they get a beautiful, golden-brown crust.
• Feel free to add other flavorings to the salmon mixture, such as finely chopped chives, a squeeze of lemon juice, or a dash of sriracha for some heat.
FAQ
Q: Can I use canned salmon for this recipe
A: Yes, canned salmon works wonderfully for these macadamia salmon cakes. The pro tips suggest draining it very well before flaking and mixing it with the other ingredients to ensure the patties hold their shape.
Q: Are these salmon cakes keto-friendly
A: Absolutely! This recipe is specifically designed to be low-carb and keto-friendly. By using ground macadamia nuts as a binder instead of traditional breadcrumbs, you get a delicious patty that’s high in healthy fats and protein.
Q: Why are my salmon cakes falling apart
A: To help the salmon cakes hold their shape, try chilling the mixture in the refrigerator for 15-20 minutes before forming the patties. This helps them firm up. Also, ensure your salmon is well-drained and you form small, compact patties.
Q: What can I serve with macadamia salmon cakes
A: This recipe is designed as a complete meal, served over a bed of finely shredded Swiss chard that wilts from the heat of the cakes. For a larger meal, they would also pair well with a side of steamed asparagus or a simple avocado salad.
