Miso Salmon & Turnip Cakes

In an effort to get some more exciting flavors into my kiddos diets I have introduced these miso salmon and turnip cakes. We drizzled the cakes with a miso-honey sauce which took these to a whole new level! These babies are jam packed with flavor and have a few hidden ingredients that my kids didn’t even notice (like grated turnips and fresh turnip greens). My toddler has always loved salmon and for that I am grateful. This recipe wasn’t a stretch for her to try and I absolutely loved how easy and flavorful this was. Miso is an incredibly nutritious food. It is loaded with probiotics and is great for gut health. It also contains many essential amino acids that are essential for overall health. With that said, miso is naturally high in salt. Salt is essential for human health however, if you are concerned about having too much salt in your little ones diet serve this meal on a day when the rest of your meals are lower in sodium. I think the benefits of miso far outweigh the sodium content.

I served these to my 11-month old (with only a tiny drizzle of the sauce) and she freaking INHALED these. My 3-year old was also a huge fan and I think these will be on rotation all summer long. The turnips at our farm are cranking and this was a fun way to incorporate some extra veg into a simple protein packed meal.

I hope you and your little ones enjoy this recipe as much as we do!

Happy cooking everyone!

Miso Salmon & Turnip Cakes

PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 12 patties

• 1 pound salmon fillet

• salt and pepper

• a little melted ghee or olive oil for baking

• 1/2 cup finely chopped turnips

• 1/2 cup finely chopped turnip greens

• 1 clove of garlic, chopped

• 1 teaspoon minced ginger

• 1 Tablespoon white miso paste

• 1 teaspoon coconut aminos or low sodium soy sauce

• 1/4 cup almond flour (or breadcrumbs)

• 1 egg

• Ghee or Olive oil for frying

Miso-Butter Sauce

• 1 Tablespoon unsalted butter

• 1 Tablespoon white miso

• 1 Tablespoon maple syrup

Preparation

1. Preheat the oven to 400F. Drizzle the salmon with the melted ghee and baked in the oven until just cooked through. About 12-15 minutes.

2. Place the turnips, turnip greens, garlic, and ginger into a food processor. Pulse until finely chopped. Add the cooked salmon (if your salmon still has skin on it, remove it before adding the salmon to the mix), miso paste, coconut aminos, almond flour and egg. Process until just combined. Form the mixture into uniform patties (you should end up with about 12-15 patties)

3. To fry these— Heat a few tablespoons of ghee in a large cast iron pan over medium high heat. Fry the salmon cakes for about 2-3 minutes per side or until golden brown.

4. To bake these—Place the patties in a 400F oven and bake until golden brown, about 20 minutes.

5. Prepare the sauce by simmering the butter, miso and maple syrup in a small saucepan until melted. Whisk to smooth the mixture out.

6. Drizzle the salmon patties with the sauce and enjoy!

Notes

Salmon patties can be stored in the fridge for 3 days or freezer for up to 3 months.