Mexican-Style Salmon Cakes with Avocado Sauce
Sofia Alejandra
If you need an easy, quick, and healthy meal, try these delicious Mexican-style salmon cakes with avocado sauce! Prepared with a tasty combination of shredded salmon, tomato, onion, cilantro, and lemon zest, these salmon cakes are topped with a creamy avocado sauce made with serrano chiles for a spicy hint.
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Ingredients
4
Portions
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, finely chopped
  • 500 grams salmon, de-skinned
  • some salt
  • some pepper
  • 1 cup tomato, finely chopped
  • 1/4 cups onion, finely chopped
  • 1/2 cups fresh cilantro, finely chopped
  • 1 egg
  • 1/4 cups breadcrumbs, or almond flour
  • 1 tablespoon lemon, zest
  • 2 avocados
  • 1/2 cups lemon juice
  • 2 pickled serrano peppers
  • 3 tablespoons avocado oil
  • 1/4 cups fresh cilantro
  • some salt
  • some pepper
  • some butterhead lettuce, for garnish
  • some radish, thinly sliced, for garnish
  • some fresh thyme, for garnish
Preparation
15 mins
20 mins
Easy
  • For the Mexican-style salmon cakes: In a skillet over medium heat, heat olive oil and cook garlic until slightly brown. Add salmon, season with salt and pepper, and cook until cooked through. Remove, let cool, and shred.
  • In a bowl, mix shredded salmon, tomato, onion, cilantro, egg, breadcrumbs, and lemon zest. Season and form cakes with your hands.
  • In a skillet over medium heat, spray a bit of cooking spray and cook cakes until golden brown. Set aside.
  • For the avocado sauce: In a blender, combine avocado, lemon juice, serrano chile, cilantro, salt, and pepper and blend until smooth.
  • Serve Mexican-style salmon cakes on a plate with a bed of lettuce and garnish with guacamole, radish, and fresh thyme.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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