The first time I made my own mayonnaise from pastured eggs, the yellow of it shocked me. Unlike the conventional store-bought stuff, the batch I had just whipped up was a beautiful, soft yellow due to my deep, orange egg yolks. The color always makes me think of daffodils, one of the first appearances of spring in my garden. What better way to celebrate spring than with homemade lemon mayonnaise on top of delicious salmon cakes?
These salmon cakes are one of my go-to meals when I have nothing planned and need to get something on the table in a hurry. With the mayonnaise made from pastured eggs and a side of sweet potatoes or (as shown here) asparagus, they come together quickly while providing us with a healthy meal.
Salmon is a great source of 18-carbon omega-3 linolenic acid, which protects against heart disease, high blood pressure, strokes, cancer, arthritis, psoriasis, asthma, and autoimmune disorders. Salmon also provides some of the longer chain omega-3 fatty acids needed for proper brain and eye function. Additionally, it is an excellent source of vitamin D, a supplier of the fat-soluble vitamins A and E, as well as iron, iodine, and the B vitamins (source: Nourishing Traditions).
Fresh salmon is obviously the best choice but since I don't have ready access to a healthy source, I personally am comfortable using canned salmon from a reputable source. I always have a few cans on hand whenever I need a last minute meal. I hope your family enjoys them as much as we do!
- 1 whole pastured egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 to 3/4 cup extra virgin olive oil
- sea salt, to taste
- sweetener, to taste (optional)
- 1 teaspoon natural Worcestershire sauce (optional)
Makes 1-1/2 cups.
I recommend using an immersion blender for best results and taste, but a food processor or blender will also work. Combine eggs, mustard, and lemon juice. Pulse gently to combine. With the blender or processor going, very slowly add the oil in a small, steady stream. Stop when the mixture has thickened. Season to taste with salt and sweetener. Add Worcestershire sauce if desired. Mixture will keep in the refrigerator for up to 2 weeks. If serving with the salmon cakes, bring to room temperature for best results.
- 1 15-oz can wild-caught pink salmon OR 15 oz fresh salmon, lightly poached and flaked
- 1 pastured egg
- 2 shallots, finely chopped
- 1/4 cup bread crumbs or any other preferred filler
- grated zest of 1 lemon
- salt and pepper, to taste
- preferred flour (optional)
- 1 tablespoon ghee or other fat for frying
Makes 5 medium-sized patties.
If using canned salmon, drain. You can remove the bones and the skin for a better presentation, but they are edible and provide additional nourishment. In a large bowl, combine salmon, egg, shallots, bread crumbs, lemon zest, salt, and pepper. Gently stir with a fork to combine. Form into about 5 patties with your hands. If desired, dredge in flour for extra crispiness. In a large saucepan, melt the fat over low heat. Fry salmon cakes on both sides until light brown and crispy. Serve with a generous portion of lemon mayonnaise spooned over the top. Good with roasted sweet potatoes, oven-fried potatoes, asparagus, or a green salad. Serve on sourdough English muffins if you want salmon “burgers”!
What are some of your tried and true, quick and easy meals?
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