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White Bean Salmon Cakes with Chile Aioli

White Bean Salmon Cakes with Chile Aioli
Photo by Grace Parisi

This is a protein-packed, antioxidant-rich dish that’s as good for the soul as it is for the heart. White beans act as a binder, eliminating any need for bread crumbs or egg and so it’s dairy free and gluten free. And they add a lovely creamy texture to the salmon.

White Bean Salmon Cakes with Chile Aioli | Sitka Salmon Shares

Prep time: 30 min
Total time: 30 min
Serves: 2


Ingredients

  • 1 cup drained and rinsed white beans, such as cannellini or navy beans
  • 8 ounces salmon burger
  • 2 tablespoons minced shallot
  • 2 tablespoons finely chopped parsley
  • 1 lemon, zested and cut into wedges
  • 2 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • ¼ cup mayonnaise
  • Pinch of cayenne pepper
  • Salad greens, diced avocado, toasted almonds for serving

Directions

Prepare Cakes

In a medium bowl, mash the beans to a coarse purée. Add the salmon burger, shallot, parsley, lemon zest, and 1 tablespoon lemon juice. And 1 tablespoon olive oil. Season with salt and pepper and stir to combine evenly. Form the mixture into four (3-inch wide) patties, pressing firmly to compact.

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Make Aioli

In a small bowl, combine the mayonnaise, cayenne, and 2 teaspoons lemon juice and season with salt.

Cook Cakes

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat, until shimmering. Add the cakes and cook, turning once, until lightly browned and just firm to the touch, 5 to 6 minutes total.

Serve

Serve the white bean salmon cakes over mixed salad greens, with aioli and lemon wedges on the side.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

White Bean Salmon Cakes with Chile Aioli Recipe | Sitka Salmon Shares
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