Ingredients

• 1 cup drained and rinsed white beans, such as cannellini or navy beans

• 8 ounces salmon burger meat Available in Our Seafood Subscription Box

• 2 tablespoons minced shallot

• 2 tablespoons finely chopped fresh parsley

• 1 whole lemon, zested and cut into wedges

• 2 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground pepper

• ¼ cup mayonnaise

• Pinch of cayenne pepper

• Salad greens, diced avocado, toasted almonds for serving

Directions

Prepare the Salmon Cakes

In a medium bowl, mash the beans to a coarse purée. Add the salmon burger, shallot, parsley, lemon zest, and 1 tablespoon lemon juice. And 1 tablespoon olive oil. Season with salt and pepper and stir to combine evenly. Form the mixture into four (3-inch wide) patties, pressing firmly to compact.

Make the Aioli

In a small bowl, combine the mayonnaise, cayenne, and 2 teaspoons lemon juice and season with salt.

Cook the Salmon Cakes

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat, until shimmering. Add the cakes and cook, turning once, until lightly browned and just firm to the touch, 5 to 6 minutes total.

Serve

Serve the white bean salmon cakes over mixed salad greens, with aioli and lemon wedges on the side.

Pro Tips

Pair it Up

A sparkling white wine will balance the creamy beans and spicy aioli. Not into bubbles? An unoaked chardonnay will do the trick.

Spice It Up

For a tangy punch, fold 1 tablespoon of finely chopped pickled jalapeño into the aioli.

Change It Up

Crumble and sauté leftover salmon cakes and top with a poached egg for a hearty next-day breakfast..

Lighten It Up

Protein-packed, antioxidant-rich, gluten free, dairy free, and loaded with heart healthy omega 3 fatty acids, there's really not much to do to lighten this dish up, except to replace the mayo with the equivilent amount of plain Greek yogurt.