• Alissa Jackson

Salmon Cakes With Garden Veggie Hash

This entire meal is grain-free and dairy free but the crispiness of the salmon cakes will have you second-guessing if that is actually true. In addition to health-factor of this dish, the preparation and clean up is minimal. These healthy Salmon Cakes are crispy on the exterior but savory on the inside and will be on your table within 30 minutes. The sautéed celery and onions make it multi-dimensional and plated on top of the hash makes this an easy, delicious, and well-balanced meal!




Preheat oven to 375 degrees and then heat a teaspoon of Avocado Oil in a large pan and add one cube of frozen garlic. Next, separate your Mirepoix and toss the onions and celery in with the oil and garlic.





While the celery and onions are sautéing, open your cans of salmon, dump each in a large bowl and crumble with a fork.




Add your mayo, mustard and sautéed celery and onions and mix well. Whisk the eggs and add them to the mixture and salt and pepper to taste. Make sure the salmon mixture is well incorporated and form the salmon into patties. Place each patty on a non-stick baking pan and put in your preheated oven and cook for 10 minutes on each side.



The salmon cakes will cook quickly but make sure they have time to brown on each side.





While your salmon cakes are baking, prepare your garden veggie hash. Using the same pan from the celery and onions, add one tablespoon of oil and another cube of frozen garlic. Next add your two containers of TJs Garden Vegetable Hash and remainder of carrots from the TJs Mirepoix. Sautee the mixture for about 10 minutes or until slightly softened. Once tender, add one Tablespoon of Everyday Seasoning.






Then, plate the hash with the salmon cakes on top. If you like, squeeze a little lemon juice and/or some tarter sauce and enjoy!!







Salmon Cakes With Garden Veggie Hash


4 cans of TJ Wild Alaskan Pink Salmon

1 container of TJs Mirepoix separated

1/4 cup of Mayo

2 Tablespoons of TJs Organic Deli Style Spicy Brown Mustard

Avocado Oil

2 cubes of Frozen Garlic

5 eggs

2 containers of TJs Garden Vegetable Hash

1 Tablespoon Everyday Seasoning

Salt and Pepper to Taste

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