Baked Salmon Cakes with Flax and Fresh Herbs

Directions

1. Preheat oven to 350º. In a medium sized bowl combine lemon juice, dijon mustard, beaten egg, parsley, dill, and green onion and mix well. Add the salmon and 1/4 cup ground flax seeds and carefully toss the mixture until well combined, leaving some chunks of salmon for added texture. The mixture should resemble tuna salad. If it is too moist gradually add flax 1 teaspoon at a time until you have reached the desired consistency, if it is too dry add a bit of lemon juice or water. Add salt and pepper to taste. Mixture can be prepared the night before and kept in the refrigerator.
   
   Using the mixture, form 6 two inch cakes or small bite-sized cakes, coating each side with the reserved ground flax seed. Place the coated salmon cakes on a non-stick cookie sheet or a cookie sheet lined with parchment paper. Bake at 350º for approximately 20 minutes, flipping the cakes after approximately 10 minutes. The salmon cakes are ready when they are firm and browned. Keep in mind that baking time will vary depending on the size of the patties.
   
   Serve the salmon cakes with your favorite salad greens, cucumbers, and Citrus Vinaigrette (recipe below) or as an appetizer with Yogurt Dill Dip (recipe below). 
   
   Makes 6 two inch cakes or approximately 20 small bite-sized salmon cakes.