Salmon Cakes With Cabbage Salad

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By Ellie Krieger

These salmon cakes, fragrant with ginger, garlic, scallion and cilantro, are accompanied by a crisp napa cabbage crockery spiked with toasted sesame and lime. A dollop of sriracha mayo is the finishing interaction for this satisfying, healthful meal.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes 4 patties)

3 slices whole-wheat bread, crusts removed
1 lb skinless salmon fillet, chopped into ample chunks
4 scallions, divided
Generous 1/2 cupful caller cilantro leaves, divided, positive much for serving
1/4 cupful finely chopped reddish doorbell pepper
1 ample ovum white, lightly beaten
2 tablespoons caller lime foodstuff (from 1 to 2 limes), divided, positive much arsenic needed
1 spoon finely grated caller ginger
1 ail clove, minced oregon finely grated
1 1/2 teaspoons food sauce, divided (see Substitutions)
8 cups (14 ounces) napa cabbage leaves, chopped into 1-inch pieces
3 tablespoons neutral oil, specified arsenic avocado oregon canola, divided
1 1/2 teaspoons toasted sesame oil
1/2 spoon honey
1/8 spoon good salt
2 tablespoons toasted sesame seeds
1 tablespoonful mayonnaise
1 spoon sriracha

Nutritional Facts

Per serving (1 food barroom and astir 1 1/4 cups salad)

Calories
441
Fat
30 g
Saturated Fat
5 g
Carbohydrates
18 g
Sodium
427 mg
Cholesterol
66 mg
Protein
27 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026