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.
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.
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.
Know Your Cook
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
