Salmon Cakes with Grapefruit Sala



This week, I decided that I want to eat a little “cleaner”. I have heard a lot about the Eating Clean diet, and how it is really good for you. It makes complete sense because in this diet, you cut out processed foods. I can’t say that I will stick to it 100%, but I am at least doing it for dinner, and possibly more. To help me in my endeavors, eMeals has JUST come out with an Eating Clean menu plan. I was so excited when I found out, because I was just contemplating giving this kind of eating a try. I didn’t know where to begin, but with eMeals, they give you a weekly meal plan, complete with shopping list. The shopping list already has everything you need to make that week’s meals a success; just print and go. eMeals really makes shopping and cooking a breeze. With eMeals, you can also select meal plans based on that week’s grocery store sales, which is fabulous!

Today’s recipe, from eMeals, was something that I was a little hesitant to try: Salmon Cakes with Grapefruit Salsa. I am not a big lover of seafood, and neither is my family. I wanted to be brave though, and give it a try. This was my first time cooking any type of seafood – aside from shrimp, in jambalaya. I am not even a fan of Grapefruit, but I really enjoyed this! I think my Salmon Cakes with Grapefruit Salsa turned out great! The salsa complemented the salmon cakes very well. My oldest even had seconds!!

Prep time: 15 mins Cook time: 16 mins Total time: 31 mins Serves: 8 Ingredients 1 cup ruby red grapefruit segments

1 tsp grapefruit zest

1/4 cup chopped red onion

2 Tbs chopped cilantro

1 dash red pepper flakes – I used ground red pepper

1 tsp salt

1/4 cup olive oil

2 lbs fresh salmon

2 Tbs olive oil, divided

1 cup finely chopped onion

2 Tbs chopped cilantro

1 egg, lightly beaten

1/2 tsp Dijon mustard

1 Tbs mayonnaise

1 cup fresh whole wheat bread crumbs

1/2 tsp black pepper

1 tsp salt

juice of 1 lemon Instructions Combine grapefruit, zest, red onion, cilantro, red pepper flakes, tsp salt and 1/4 cup olive oil. Chill. Line a baking sheet with foil, and spray with cooking spray. (thank you to my facebook readers, for this tip) Bake salmon, skin-side down, at 400°, for 12 minutes. Flake salmon into pieces. It shreds easily with a fork. Heat 1 Tbs oil and saute onion, until soft, 5-7 minutes. Combine salmon and onion with cilantro, egg, Dijon, mayo, breadcrumbs, pepper, 1 tsp salt and lemon juice. Form mixture into 8 cakes or patties. Heat remaining 1 Tbs oil in skillet. Brown cakes on each side for 2 minutes. Serve salmon cakes topped with salsa. Notes To keep cakes together when frying, press your spatula down on the pattie. Pressing helps combine mixture, to help in flipping. 2.2.5

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