Dijon Salmon Cakes with Avocado Cucumber Salad
Crispy pan-seared salmon cakes made from canned salmon and tangy Dijon mustard, served alongside a refreshing avocado cucumber seed salad. A fast, high-protein pescatarian dinner using convenient pantry staples.
Prep
10 min
Cook
8 min
Total
18 min
Makes
1 serving
Created together. Shared with you.
Made by Ashley + Lila
Ashley created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
8 min
Total
18 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Colander · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Drain canned pink salmon thoroughly in a…
- 01
Drain canned pink salmon thoroughly in a…
Drain canned pink salmon thoroughly in a fine-mesh strainer and transfer to a medium mixing bowl.
Tap card to mark done - 02
Add egg
Add egg, Dijon mustard, whole-wheat breadcrumbs, ground flaxseed, and a pinch of black pepper to the bowl with salmon. Stir gently with a fork until just combined.
Look for: just combined
Tap card to mark done - 03
Form salmon mixture into two equal-sized patties
Form salmon mixture into two equal-sized patties, about 1 inch (2.5cm) thick.
Tap card to mark done - 04
Heat olive oil in a nonstick skillet…
Heat olive oil in a nonstick skillet over medium heat for 2 minutes until shimmered.
Look for: shimmered
Tap card to mark done - 05
Carefully place salmon patties into skillet and…
Carefully place salmon patties into skillet and sear for 4 minutes per side until golden brown and crisp around the edges.
Look for: golden brown and crisp around the edges
Tap card to mark done - 06
Toss diced cucumber
While patties cook, toss diced cucumber, sliced avocado, and pumpkin seeds together in a small bowl.
Tap card to mark done - 07
Place salmon patties onto a serving plate…
Place salmon patties onto a serving plate alongside avocado cucumber salad and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Ready when: everything is assembled and ready to enjoy
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