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.
- 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
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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In a small bowl, combine the mayonnaise, cayenne, and 2 teaspoons lemon juice and season with salt.
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 the white bean salmon cakes over mixed salad greens, with aioli and lemon wedges on the side.
Know Your Cook
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.