What’s for Dinner: Amazing Fish Cakes and Greens

fish-cakes A great quick and fun dinner, which we have often over the weekend, is a combo of mahi mahi or salmon cakes (looks similar to crab cakes) served with a yummy Dijon dipping sauce and a side of sautéed spinach. Loaded with protein, iron, calcium and flavor! Try it out…

My husband and I absolutely love crab cakes, but unfortunately I don’t always have fresh crab lying around and all the ingredients to make them. Instead, I came up with a delicious alternative using mahi mahi or salmon. I like to buy the fish fresh, bake it and then crumble it up. However, I always keep a couple cans of wild caught salmon in the pantry for those spur of the moment dinner plans – tastes just as yummy. You can be creative and use your fish of choice. I try to avoid the tuna because of high mercury content.

Fish Cakes:

· If using canned salmon, 2 cans are enough for 2 people. Open and drain

· If using fresh fish – bake, cool and then crumble.

· Place the crumbled fish of choice into a mixing bowl. Stir in the following: 2-3 Tbsp Veganaise grapeseed oil mayo; 2 tsp Dijon Mustard; 1 tsp honey or natural ketchup; juice from 1 lemon; garlic and onion powder; ½ tsp of Herbs de Provence (optional); black pepper; Celtic salt to taste; fresh diced cilantro, diced dill pickle, dill, green onion and garlic.

· Mix well and taste. If it is too dry, add more Veganaise or try Olive Oil.

· Toast a piece of sprouted bread until really crispy. Crumble into the tuna (helps to bind the cakes while cooking). You can also crumble a handful of crackers or add flour – bread is my favorite.

· If you eat eggs, you can also add an egg instead of or in combination with the bread/crackers and this will bind the cakes very well.

· Heat a fry pan on medium heat. Melt a small amount of coconut oil in the pan.

· Make patties out of the mixture, about 3” diameter, and place in heated pan. Cook until golden and crispy on each side.

Dipping Sauce:

In a small bowl, stir together Vegenaise or my raw Almond or Sunflower Dip, Dijon mustard, lemon juice and a squirt of natural ketchup. OR you can just make my Island style Thousand Island Dressing which is an incredible fish dip!!

Sautéed Greens:

· While the fish cakes are cooking, place a bunch of spinach and/or arugula in a large pan that has been heated with coconut oil, Nama Shoyu, Tamari or Coconut Aminos and lemon juice.

· Season with Herbs de Provence, garlic powder, chopped fresh green onion, drop of raw honey, pepper and Celtic Salt to taste.

· Once the greens are done sautéing (for about 5-10 minutes max), sprinkle nutritional yeast on top for an extra creamy and cheesy flavor.

ENJOY!