White Bean Salmon Cakes are a protein-packed, antioxidant-rich dish that’s as good for the soul as they are for the heart. White beans act as a binder, eliminating any need for bread crumbs or egg and so it’s dairy free and gluten free. And they add a lovely creamy texture to the wild-caught salmon.
How to Make White Bean Salmon Cakes with Chili Aioli
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.