Wild Rice Salmon Cakes
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We all need recipes in our repertoire that are tried and true. Simple and dependable. Like the cozy, over sized, super comfy sweater that you’ve had for years and years. Recipes that you can always rely on. That you don’t have to think too hard about.
Now, go through your tried and true favorites and see how many are really health supportive? 2? 5? None? Just like cleaning out our closets sometimes we need to clean out our recipe bins and go shopping for some shiny new ones. This is one of those recipes that you will make over and over again. Switch the herbs out, make different sauces, however you choose to make this your own I would suggest making a double batch and freezing some for those super late work days or moments when you need an extra helping hand.
You get the story. This is one for the archives.
Here are some different variations/substitution ideas to turn this into your own “unique” family fav’:
- I use the wild rice blend from Trader Joe’s, which is nutty and grainy and delicious. But I have also used brown rice and quinoa, both have worked well (if you use quinoa under cook it by 5-7 minutes)
- Any herb works in this, ditch the cilantro if that’s not your thing and replace it with parsley or dill or tarragon or chives or a combination of all of those
- The jalapeno is definitely optional
- Try adding capers or chopped olives and change the lime juice to lemon juice
Toppings and serving suggestions:
Clearly I enjoyed mine with a generous helping of sauteed spinach, sauteed with an obscene amount of garlic.
- Try different dipping sauces, start with a base of equal parts greek yogurt and vegenaise and add: parsley, caper, lemon juice OR pickled jalapeños and lime juice OR black pepper red onion and chopped pickle.
More tasty recipes:
- Crispy Shrimp Cakes
- Hot Honey Salmon Bowls
- Greek Salmon Rice Bowls
- Salmon Wellington
- Ponzu Roasted Salmon Rice Bowls
Wild Rice Salmon Cakes
Ingredients
- 1 cup of wild rice blend, cooked
- 10 ounces of wild salmon, fresh or canned
- 1/4 cup of cilantro, chopped
- 1 jalapeno, seeded and chopped
- 1 clove of garlic, crushed
- 2 tablespoons of red onions, chopped
- 1 teaspoon of cumin, ground
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 2 large eggs
- 1 tablespoon of vegenaise, or other mayonaise
- 1 tablespoon of rice vinegar
- 2 tablespoons of lime juice
Instructions
- You can begin with either fresh wild salmon or canned wild salmon. If using fresh, grill or bake until cooked throughout
- In a large bowl add all ingredients, stir well to combine
- Form medium size patties and place on slightly greased cookie sheet (I just poured a scant drop of olive oil onto a paper towel and rubbed the paper towel over the cookie sheet
- Bake in 375 oven for 25 minutes
- Top with salsa verde or jar salsa or I made a pickled jalapeno tarter sauce… simply chop store bought pickled jalapenos and stir together with 1 tbsp greek yogurt and 1 tbsp vegenaise, thin slightly with juice from the jalapenos.
- These store very well in an airtight glass container layered with parchment paper for 4-5 days. Simply pop in the oven for a bit to reheat
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
