Wild Salmon Cakes With Kimchi Tartar Sauce
Ingredients
Salmon Cakes
- 1 6–8 oz. wild-caught salmon fillet
- ¼ cup plus 2 tbs. extra-virgin olive oil, divided
- 1 small white onion, minced
- ½ bell pepper, minced
- 1 clove garlic, minced
- ½ tsp. paprika
- ½ tsp. sea salt
- ¼ tsp. dried thyme
- Freshly ground black pepper, to taste
- 1 cup gluten-free panko-style breadcrumbs (or wheat-based panko)
- 1 large egg, lightly beaten
- 3 tbs. mayonnaise
- 2 tbs. minced fresh parsley
Sauce
- ½ cup mayonnaise
- ½ cup plain, full-fat Greek yogurt
- 2 scallions, thinly sliced
- ¼ cup finely chopped kimchi
- 2 tbs. kimchi brine
Directions
For more nutritious dishes to heal your gut lining and support your microbiome,
see “5 Recipes for a Happy, Healthy Gut.”
Photography: Terry Brennan; Food Styling: Betsy Nelson
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