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4.07 from 14 votes

Salmon Cakes With Mango Relish

A sneak peek recipe from Cooking Whole30.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 3

Ingredients

  • 4 teaspoons extra virgin olive oil
  • 1/4 cup finely chopped red bell pepper
  • 3 cans (6 ounces each) wild- caught salmon drained
  • 1/4 cup Basic Mayonnaise
  • 1 teaspoon ground cumin
  • 1 teaspoon minced yellow onion
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano crushed
  • 1/4 teaspoon cayenne pepper optional
  • salt and black pepper
  • 1 cup fresh mango or pineapple
  • 1 cup diced avocado
  • 1/3 cup diced red onion
  • 1/4 cup snipped fresh cilantro
  • 1 jalapeño, seeded and finely chopped optional
  • 1 tablespoon fresh lime juice

Instructions

  • HEAT 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the bell pepper and cook, stirring, until tender, 2 to 3 minutes.
  • IN a large bowl, combine the bell pepper, salmon, mayonnaise, cumin, yellow onion, garlic powder, paprika, oregano, cayenne (if using), and salt and black pepper to taste. Stir until combined. Shape the fish mixture into nine ¼-inch-thick patties, using a scant ¼ cup per patty.
  • ADD the remaining 3 teaspoons oil to the same skillet and heat over medium heat. Cook the patties, four or five at a time, in the hot oil, turning once, until browned on both sides, 7 to 9 minutes.
  • MEANWHILE, in a medium bowl, combine the mango, avocado, red onion, cilantro, jalapeño (if using), and lime juice. Serve the patties topped with some of the relish.