Here I am bringing you my first recipe with a VIDEO TUTORIAL along with it! I have long been inspired by fellow West Virginia native Jennifer Garner and her "Pretend Cooking Show." So without a camera crew or much equipment, I bring you a recipe for Salmon Cakes with a Lemon Dill Aioli.
I have always wanted to make a cooking video. Ever since I was little, I wanted to be a news anchor on the TODAY Show. One of my favorite Christmas gifts ever was a wireless Barbie video camera. My sister and I would spend hours making video clips of ourselves giving weather reports, making crafts, and trying on the latest fashion trends. But what would a talk show be without a cooking segment! We would be there in the kitchen with our matching aprons and chefs hats on. We were likely making our favorite dish -- eggs and hotdogs!
Making this video was really fun, but honestly a lot more work than I anticipated. This was my third attempt to make it happen. Third time is the charm, I guess! I wonder how long it really takes to make one of those Tasty videos?!? I am not ashamed to say that I created a contraption using a foot stool, a container of Clorox wipes, and two spatulas to hold my iPhone above the bowl and skillet. I have since ordered a phone holder on Amazon so that contraption did not need to be sitting around the kitchen. But honestly, it did the job! 😜 Check out the video below!
This summer, I got to experience my Culinary and Lifestyle Medicine externship online. One of our projects was to participate in a virtual cooking class with some clients at a WV food pantry. These clients were able to pick up all of their ingredients from the pantry and were given recipes to follow along. One of the family medicine physicians in Martinsburg, WV, organized the meal and lead the session. I loved the whole thing! I was also surprised at some of the creative and healthy ways we could make dinner using items with long shelf-lives. The goal was to create a delicious and nutritious meal with common pantry items.
One of my favorite recipes from the evening was SALMON CAKES! And yes, the main ingredient is canned salmon. But trust me, these are so good! If you like crab cakes, you will like these. You can also substitute canned tuna for a lower cost. Altogether, this meal takes about 20 minutes to prepare and is served well with a LEMON DILL AIOLI.
The Mediterranean Diet is one that is modeled after the food and culture of the countries bordering the Mediterranean Sea. People there have a diet high in vegetables, fruits, whole grains, beans, nuts and seeds, and olive oil. It has been observed over many years that people in these countries have a lower mortality rate of coronary heart disease. This model is recommended to many patients to lower their risk of heart disease and other chronic conditions. When combined with exercise, this diet can become a lifestyle of eating more fresh foods, fish, and whole grains.
The Mediterranean diet consists of fish intake 2x a week. Cold water, fatty fish like salmon and tuna are good sources of Omega-3 and monounsaturated fatty acids. These types of fats are good for our hearts and minds. Additionally, baking or grilling fish is a much healthier option than deep frying. Plus an easier cleanup!
Using canned seafood is a more affordable and convenient option than seeking out fresh fish. When purchasing canned items, be cautious of the sodium contents and try to keep them to a minimum. Excess salt can be an issue for patients with hypertension. Our pantry night also consisted of a Spinach and Cabbage Salad, a Lemon Brown Rice with Garlic and Thyme, and a Microwave Peach Cobbler. All of these consisted of ingredients with long shelf-lives and produce, like cabbage, that stays well in the fridge for weeks.
For those watching their carbohydrate intake, this recipe uses almond flour! Almond flour is definitely a pricier option than other flower alternatives. If carbohydrates are not a concern for you, you can use whole wheat flour or breadcrumbs instead. Just use what you have in your pantry!
I tried this recipe out on my roommate Kara last week, and she really enjoyed them! Kara made this Orzo Salad with Chickpeas, Cucumber, Lemon, Dill and Feta from Two Peas and Their Pod. It was a great complement! Kara is becoming quite the cook!
Make extras for leftovers! They actually heat up fairly well in the microwave. I ate the leftover salmon cakes on a kale salad for lunch the next day. We are growing fresh kale on our porch. I also used the aioli as a ranch dip for some restaurant french fries that I ordered. It is so yummy!
Below are the ingredients and instructions for this recipe. I hope you try it out. Let me know if you do!
Stay well everyone, and don't forget to wear those masks! 😷
Salmon Cakes with Lemon Dill Aioli
Salmon Cake Ingredients:
15 oz canned salmon, drained (you can substitute tuna as well)
1/2 cup almond flour
2 large eggs
½ yellow onion, minced
1 tsp salt
½ tsp pepper
2 tbsp olive oil
Salmon Cake Directions:
In a large bowl, combine the salmon, flour, onions, salt, and pepper. Break the salmon with a fork and really mash the ingredients together.
Add the eggs and mix in thoroughly.
Using your hand, form the mixture into 6 even patties about ¾ inch thick.
Preheat skillet and add the olive oil. Place patties on skillet and cook until golden brown, 2 to 4 minutes on each side.
Serve immediately.
Lemon Dill Aioli Ingredients:
1/3 cup mayonnaise
1/3 cup plain yogurt
2 tsp lemon juice
1 tbsp fresh dill (if using dried dill, reduce to 1 tsp instead)
1 tsp garlic powder
1 tsp onion powder
Lemon Dill Aioli Directions:
In a small bowl, whisk together the mayonnaise, lemon juice, dill and garlic until well combined with a fork.
Dollop over salmon cakes.
RIP to my very immobile video-taking contraption.
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