Salmon Cakes with Kale, Citrus and Avocado Salad
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April 2, 2019
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April 2, 2019
Salmon Cakes with Kale, Citrus and Avocado Salad
Use up your leftovers from our Blackened Salmon to make these protein packed salmon cakes with a kale, citrus and avocado salad. Not only are you using up your extra food from last night's dinner you're also getting a fully nutritional meal.
Ingredients
Directions
Combine all ingredients in a jar. Cover and shake. Will keep for one week in the refrigerator.
Mix all the salmon cake ingredients together in a large bowl with a fork. It’s best if you can do this after dinner using your leftovers. Cover and refrigerate overnight.
Form the chilled salmon cake batter into patties, about 3-4” wide.
Heat 2 tbsp of Colavita Olive oil in a large skillet over medium-high heat. Once hot, place about 3-4 patties in the skillet (don’t crowd the pan). Cook for about 3-4 minutes per side. Remove to a paper-towel lined plate. Repeat with the remaining batter. Save 1-2 patties for your lunch. You can refrigerate the rest for up to 3 days or freeze them for up to three months.
Combine the kale, orange and avocado slices in a salad bowl. Drizzle with the citrus vinaigrette. Serve with 1-2 salmon cakes.
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Ingredients
Directions
Combine all ingredients in a jar. Cover and shake. Will keep for one week in the refrigerator.
Mix all the salmon cake ingredients together in a large bowl with a fork. It’s best if you can do this after dinner using your leftovers. Cover and refrigerate overnight.
Form the chilled salmon cake batter into patties, about 3-4” wide.
Heat 2 tbsp of Colavita Olive oil in a large skillet over medium-high heat. Once hot, place about 3-4 patties in the skillet (don’t crowd the pan). Cook for about 3-4 minutes per side. Remove to a paper-towel lined plate. Repeat with the remaining batter. Save 1-2 patties for your lunch. You can refrigerate the rest for up to 3 days or freeze them for up to three months.
Combine the kale, orange and avocado slices in a salad bowl. Drizzle with the citrus vinaigrette. Serve with 1-2 salmon cakes.