Happy Sunday, friends! Can you believe we’re only a few weeks from Thanksgiving?! I’ve been exercising my willpower for the better part of the week over here because I found roundtrip flights out of Chicago to Italy for $300-$400 dollars. That is a STEAL! And I love Italy. And travel. And Italian food. And the people. I fell in love the country the first time I was there and have been itching to go back.
But, we have been vacationing like crazy and have to build our vacation time back up, plus we’re going to Ireland in May (I’m going to my first food and wine conference!) and we’ve been toying with the idea of making a life change that may require some travel in the winter months, so, unless Santa wants to buy me an all-expenses paid trip to Italy (are you listening Santa?!?) I think we have to table this crazy good deal.
But if you’re in the market for a trip to Italy then check out Air Berlin. And send me pictures. No wait, don’t. Okay yes, definitely send me pictures so I can regret not going and never make the same logical mistake again!
In the meantime I am going to pretend that I’m going to Italy and keep eating those healthy and delicious bowl meals to get into “I’m not going to Italy shape”! We’ve been doing a good job staying healthy and losing weight since we returned from North Carolina, and that progress is such motivation to keep going.
These cakes were inspired by a recipe I saw in a Kraft magazine. Same premise – zucchini salmon cakes – but I changed up the herbs and spices, added a shit-ton of garlic, and didn’t use their same sauce but instead made my own Cilantro Cream Sauce. Like I literally started throwing ingredients together and came up with this sauce that I want to just eat with a spoon because it’s so good, so thankfully these cakes are fantastic otherwise I would be found awkwardly eating just Cilantro Cream Sauce in my kitchen.
These cakes though. I imagine them having a West Side Story moment with crab cakes but instead of Sharks vs. Jets it’s Crab Cakes vs. Garlic Zucchini Salmon Cakes but I really don’t know who would win. I would want both. I would declare a tie, even though tie’s are absolute worst in competitions. The garlic though…..I think I’ll be making garlicky crab cakes soon. Oooo, garlicky crab zucchini cakes! Ugh, how’s a girl to choose?!
So when I was creating this recipe I really wanted to pair this with zucchini noodles because I think it’d be perfect over a bed of zoodles, then I thought ‘hey I should add broccoli’ but oh my god I need to stop using broccoli, so asparagus was my next choice which was the best choice because it’s so so good and I forget about asparagus. And it pairs well with salmon.
I added russet potatoes because I felt bad after raving about my love of red potatoes as if I was picking a favorite kid when really I would love all of my kids if I had them I’m sure, so I roasted the OG of potatoes and couldn’t have been happier.
So let me know what you think and let me know if you followed the recipe or if you paired the cakes with something else? And keep an eye out for Garlicky Crab Cakes over Zucchini Noodles and of course they’ll have a ridiculous helping of my Cilantro Cream Sauce on them. Soon!
I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on Pinterest, Instagram, Twitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!
Yields 2 bowls
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 2 cans salmon, flaked
- 1/2 c. zucchini, shredded
- 1/4 c. breadcrumbs
- 1 egg, beaten
- 1 tbsp. dijon mustard
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tbsp. lemon juice
- 3 cloves garlic, minced
- 1/4 c. Miracle Whip
- 1 tbsp. olive oil
- 8 oz. low-fat cream cheese
- 2 tbsp. low-fat sour cream
- 1/4 avocado
- 1 c. fresh cilantro, diced
- 2 tsp. garlic powder
- 1 tsp. pepper
- 1 tsp. cumin
- 1 tbsp. lime juice
- 2 garlic cloves, diced
- 1 bunch of asparagus, chopped into thirds
- 2 medium russet potatoes, chopped into bite-sized pieces
- 1 tbsp. olive oil
- 1 tbsp. garlic salt
- 1 tbsp. pepper
- Mix all of the ingredients for the cilantro cream sauce into a blender or food processor and blend until smooth. Chill in the refrigerator while you cook the rest of the bowl meal.
- Preheat the oven to 450 and in a bowl toss the potatoes and asparagus in the olive oil to coat, then add the garlic salt and pepper. Toss to coat then lie the vegetables on a baking sheet.
- Bake for 30 minutes, stirring halfway through, or until the potatoes are soft and browned.
- During the last 15 minutes of cooking the vegetables make the garlic zucchini salmon cakes by mixing all of the ingredients except for the olive oil, for the cakes together in a bowl, then form them into 4 patties.
- Heat the olive oil in a large skillet on medium-high heat until the oil is hot and shimmering.
- Add the cakes to the skillet and cook for 8-10 minutes on each side, or until golden brown. Note that the cakes will be loose so if you try to flip them and they seem to be falling apart let them keep cooking until it's easy to get a spatula under them.
- Divide the potatoes and asparagus into two bowls, then top with two cakes in each bowl.
- Drizzle with the cilantro cream sauce and enjoy!