Salmon Cakes with Blueberry Sauce
Salmon cakes
  • 3 – 5 1/2oz cans salmondrained
  • 2 large organic eggslightly beaten
  • 3/4cup gluten-free quick-cooking oats or rye flakes
  • 1cup grated beet
  • 2 garlic clovespeeled and finely minced
  • 1/3cup flat-leaf parsleyfinely chopped
  • Juice of 1/2 lemon
  • 1/4tsp salt
  • 1/4tsp black pepper
Blueberry sauce
  • 2cups fresh or frozen blueberries
  • 1 shallotfinely chopped
  • 1 garlic clovepeeled and minced
  • 2tsp finely chopped fresh gingerroot
  • 3tsp balsamic vinegardivided
  • 1Tbsp chopped fresh thyme
  • 1tsp honey
  • 2tsp lemon zest
  • 1/8tsp salt
  • 1/8tsp black pepper
  1. Preheat oven to 350 F.
  2. In large bowl, flake salmon with fork and stir in eggs, oats, beet, garlic, parsley, lemon, salt, and pepper. Divide among 8 greased or paper-lined muffin cups. Bake for 30 minutes, or until salmon cakes are set in the center. Let cool for a few minutes before unmolding.
  3. To small saucepan, add blueberries, shallot, garlic, and ginger. Heat for 3 minutes and then stir in 1 tsp balsamic vinegar, thyme, honey, lemon zest, salt, and black pepper; heat for 5 minutes. Stir in remaining vinegar.
  4. Serve salmon cakes topped with blueberry sauce.
Recipe Notes

Per serving: 354 calories; 31 g protein; 13 g total fat (3 g sat. fat); 30 g total carbohydrates (13 g sugars, 5 g fiber); 452 mg sodium