Pregnancy Friendly Gluten Free Salmon Cakes
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Learn more →Ingredients
4 servings
For the salmon cakes
- 2 cans (14.75 oz each) salmon, drained and flaked
- ½ cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp dijon mustard
- 2 green onions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the aioli
- ⅓ cup mayonnaiseIngredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, parsley, and salt for the aioli until smooth. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the drained and flaked salmon, gluten free breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, green onion tops, parsley, lemon zest, lemon juice, smoked paprika, salt, and black pepper. Stir until the mixture is evenly combined and holds together when pressed.
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