Salmon & Dill Cauli Rice Cakes


A grain-free version with more nutrition and just as much flavor! With the combination of salmon and cauliflower rice, these cakes contain protein, fiber and omega-3 fats for blood sugar balance. Cook once and have them on-hand for lunch or dinner throughout the week!

Salmon & Dill Cauli Rice Cakes

Makes 6 cakes

  • Two 4-6 oz salmon filets, skins removed and cut into cubes
  • 1 small head cauliflower or 2 cups florets
  • 1 egg, beaten
  • 1.5 tablespoons chopped fresh dill
  • 1/2 teaspoon sea salt + more to taste
  • black pepper
  • 1/4 teaspoon cumin
  • juice from 1/4 lemon 
  • 1-2 tablespoons cooking oil 

Place cauliflower in a food processor until rice-like consistency. Transfer to large bowl.

Add salmon to food processor until minced. Add to bowl with cauliflower. Mix well. 

Incorporate the remaining ingredients and blend. 

Heat oil in a large skillet over medium-high heat. Using your hands, form patties. Cook 2.5-3.5 minutes per side, or until golden brown. 

Serve with lemon wedges and tartar sauce if desired! 

DinnerSara McGlothlinComment