Salmon is a beneficial for nearly every blood type and a great source of Omega-3s too. These salmon cakes from our line of Personalized Cookbooks are a delicious and unique way to use this powerhouse ingredient that is not only easy to make but perfect for finger food at parties or packed in a lunch box. When paired with the smooth and herbaceous flavor of the included cilantro sauce recipe, these salmon cakes will be a Right 4 All Types treat that everyone can enjoy!
[ Serves 4 ]
Ingredients
Fishcakes:
- 1 pound wild-caught salmon, cooked
- 1 cup cooked black beans, rinsed and drained*
- 1 tsp chopped scallions
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- Sea salt, to taste
- 1 large egg, beaten slightly
- ½ cup breadcrumbs**
- 2 tsp olive oil
Sauce:
- 2 tbsp walnuts
- 2 tbsps olive oil
- 2 tbsp hot water
- ¼ cup fresh cilantro
- Sea salt, to taste
*Type B substitute cannellini beans, Type AB substitute soy beans.
**Personalized
breadcrumb mix for each blood type.
Instructions
- Flake cooked salmon into a bowl, and carefully remove any bones. Add beans, scallions, rosemary, thyme and sea salt. Gently stir in egg and breadcrumbs. Allow mixture to sit for 15 minutes so it sticks together better.
- Form salmon mixture into patties, each the size of a baseball.
- Heat olive oil in a large skillet over medium heat. Cook salmon patties for 3 to 4 minutes on one side. Turn and cook for an additional 3 to 4 minutes on the other side.
- To make the sauce, chop walnuts in a food processor until they form a paste. With the processor running, add olive oil and water until mixture becomes creamy. Add cilantro and salt and blend until smooth.
- Serve salmon cakes warm, drizzled with cilantro sauce.