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!
opt for boneless sockeye if possible I like
grated lemon rind
fresh lemon juice
ground black pepper
your favorite hummus
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!
*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.