White Bean Salmon Cakes with Chile Aioli

This is a protein-packed, antioxidant-rich dish that’s as good for the soul as it is 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 salmon.

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

• 8 ounces salmon burger meat 

• 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

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.

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

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

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

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

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

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.