Salmon fishcakes with chilli and mayo red dressing

Recipes & Nutrition

Author: Anne Cutter Mikkelsen, Carolyn J StinsonPublished: 29 October 2015

Parkinson's LifePrep: 4Parkinson's LifeCook: 20 minsParkinson's LifeServes: 15 mins

Salmon-Cakes

These little fishcake gems are rich in essential omega-3 and so easy to prepare in advance – perfect for storing in the fridge for a later date

Ingredients

  • 2 cups of cooked, flaked salmon or substitute
  • ½ cup mayonnaise
  • 1 cup ground white bread crumbs 1 tbsp shredded onion
  • 1 egg 4 leaves of lettuce
  • 1 tsp sesame oil
  • 2 tbsp canola or avocado oil for sautéing patties
  • Juice of half a lemon
  • Salt and pepper

Tip

No salmon? Substitute other safe and sustainable fish: flounder, Oregon pink shrimp or Dungeness crab.

For red dressing

  • ¼ cup chilli sauce
  • ¼ cup mayonnaise
  • 1 finely chopped tomato
  • 1 tbsp capers
  • 1 tbsp shredded onion
  • Juice of half a lemon 

For garnish

  • ½ avocado, peeled and thinly sliced
  • Lemon zest
  • 1 dozen blueberries
  • 1 tbsp fresh dill or fennel leaves

Preparation

Fishcakes:

1. In a medium-sized mixing bowl, combine half the bread crumbs (reserve other half of bread crumbs for coating) and remainder of ingredients, except cooking oil and lettuce.

2. Mix together and shape into patties.

3. Coat the patties in the remaining bread crumbs.

4. At this stage, you can cover and refrigerate patties overnight, until you’re ready to cook them.

Red dressing:

1. Mix all ingredients.

2. Spoon dressing over one half the salmon patty.

3. Garnish with avocado slices and blueberries.

4. Sprinkle dill or fennel over all and add a zest of lemon.

Method

1. Heat the canola oil in a pan and fry the salmon patties about 7 minutes on each side over a medium heat.

2. Serve each fishcake on a leaf of lettuce and drizzle with the red dressing.


Read about the nutritional benefits of salmon here

Salmon-brain-food

Take Charge of Parkinson’s Disease

Motivated by her husband Mike’s diagnosis, Anne Mikkelsen developed a cooking style that blends her training with emerging science on the importance of brain-healthy fruits, vegetables, spices, and herbs. Mike, an award-winning potter and sculptor, has skillfully adapted his art to accommodate the advancing stages of Parkinson’s.

‘Take Charge of Parkinson’s Disease’ includes healthy lifestyle recommendations and an extensive recipe section, interspersed with Anne’s memoir of her journey with her husband as they discover how to live well with Parkinson’s disease.

‘Take Charge of Parkinson’s Disease: Dynamic Lifestyle Changes to Put YOU in the Driver’s Seat’ by Anne Cutter Mikkelsen and Carolyn Stinson is available in print and ebook from Amazon.

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