Salmon & Brown Rice Cakes
American Entrée
25 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 1100, Fat 71g, Sat. Fat 10g, Trans Fat 0g, Cholesterol 115mg, Sodium 3320mg, Total Carbohydrate 72g, Fiber 13g, Sugars 25g, Protein 45g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free, Gluten-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Ingredients:

  • 1 (15 oz.) can Nature’s Basket garbanzo beans
  • 1 (8.8 oz.) pkg. 90 second Giant Eagle brown rice, cooked
  • 1¼ lb. Giant Eagle skinless salmon
  • 1 cup Giant Eagle mayo, divided
  • 1 lemon, zested
  • 4½ tsp. Kosher salt, divided
  • ¼ tsp. ground black pepper, plus pinch, divided
  • ⅓ cup Giant Eagle sugar
  • ½ cup Nature’s Basket cider vinegar
  • 1 pint Market District cherry tomatoes
  • 5 oz. Nature’s Basket arugula
  • 1 avocado
  • 2 Tbsp. Market District extra virgin olive oil, divided

Directions:

Drain the garbanzo beans and place in a medium bowl. Smash the garbanzo beans with the back of a fork, leaving them pretty chunky. Microwave the rice for 30 seconds just to warm a little. Mince salmon fillet, either by hand or by pulsing in a food processor. Combine with the garbanzo beans, rice, ¼ cup mayonnaise, the grated zest of the lemon, 2 teaspoons of salt and ¼ teaspoon of pepper. Combine well and portion into ½ cup balls.

Meanwhile, combine the sugar, vinegar and 2 teaspoons of salt in a small saucepan and bring to a boil. Add in the cherry tomatoes and reduce the heat and cook slowly just until the tomatoes begin to burst. Remove from heat and set aside.

Peel and seed the avocado and mash with the back of a fork in a small bowl. Stir in the remaining mayonnaise and the juice of half the lemon.

Heat a large sauté pan over medium-high heat for 1 minute. Add in 1 tablespoon of olive oil and the salmon cakes. Brown well on one side, about 3 minutes, then turn and continue to cook on the other side until well browned and salmon cakes reach a minimum internal temperature of 160°F.

While the salmon cakes are cooking, toss the arugula with the juice of the other half of the lemon, 1 tablespoon of olive oil, ½ teaspoon of salt and a pinch of ground black pepper. Serve the salmon cakes with the arugula salad, pickled cherry tomatoes and avocado sauce.