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turmeric salmon oat cakes

Turmeric Salmon Oat Cakes

Maggie Michalczyk, RDN
Take canned salmon up a notch with these easy turmeric oat salmon cakes! These high in protein cakes, are perfect to throw on a salad, or dip into hummus. The turmeric adds a dose of spicy heat plus numerous health benefits!
Prep Time 5 mins
Cook Time 10 mins
Servings 4 salmon cakes

Ingredients
  

  • 1 can salmon opt for boneless sockeye if possible I like this brand
  • 1 tbsp. dijon mustard
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. grated lemon rind
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 tsp. turmeric*
  • 1 large egg lightly beaten
  • 2 cups arugula
  • 2 tbsp. your favorite hummus

Instructions
 

  • Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, salmon, mustard, 2 teaspoons lemon rind, salt, pepper, turmeric, and garlic powder.
  • Mix to combine.
  • Fill a 1/3-cup dry measuring cup with salmon mixture. 
  • Heat oil in a large skillet over medium. Add salmon cakes to pan by patting the mixture out of the measuring cup as you flip it over. 
  • Cook for about 2 minutes on each side, until bottoms are golden.
  • Arrange arugula on a plate. Drizzle with squeezed lemon juice. Place salmon cakes over arugula. Add hummus and enjoy! 

Notes

*Don't forget the black pepper! Black pepper helps to increase absorption of turmeric! If you don't have oats, feel free to substitute regular flour, brown rice flour or gluten free flour.