-With a Bean and Veggie Stuffed Pepper
Prep Time: 15-20 minutes
Cook Time: 8-10 minutes
Total Time: 30-35 minutes
As I’ve said before, seafood is my favorite food, and the only thing ruling me out from being pescatarian is the fact that I eat chicken and turkey. The following meal is easy, fast, and filling, yet light and energizing. The thing about salmon cakes is that most recipes call for flour, breadcrumbs, whole egg wash, and/or mayonnaise (I can’t stand mayonnaise).
This has pushed me to create an alternative way to make delicious salmon cakes, using a slightly healthier binder and filling. The recipe I have created also leaves out the breadcrumbs and flour. This isn’t my typical recipe setup; I call it an open recipe. The best part about this recipe is that it’s 100% AIR FRYER FRIENDLY and AIMED.
This recipe is perfect for a “bring to work” or “work-from-home” lunch, especially in the spring and summertime.
Salmon Cake Main Ingredients
- 1 Large or 2 Medium skinless Salmon Filets
- 1-2 eggs / egg whites
Salmon Cake Open and Optional Ingredients
- Dry Seasonings – I use black and white pepper, garlic powder, onion powder, and a hint of ground mustard. Other great seasonings that pair well with salmon are paprika, old bay, Sazon, Sazon tropical, and adobo all-purpose seasoning.
- Veggies – I use shredded bell pepper (green and/or red) and shredded onion. Other great vegetable shreds, that go well in salmon cakes include carrot shreds, radish shreds (radishes lose bitterness and slightly sweeten when cooked), celery shreds, minced garlic, and zucchini shreds.
- Small Lemon Wedge (optional) – Lemon juice brightens up the other flavors and adds a perfect zing.
- Cilantro (optional) – I just love cilantro. It goes great in a salmon cake!
Making the Cakes
Shred your raw salmon into small shreds.
Add all your seasoning, shredded veggies, cilantro, and lemon juice to your salmon shreds.
Blend and mix everything together, ensuring an even amount of ingredients throughout the salmon meat.
Form your cakes/patties.
With a large filet, I am able to make two medium-large sized cakes, or three small cakes.
Have your egg whites or whole eggs ready in a bowl. If you’re using whole eggs, be sure to whisk the yolk into the egg whites.
(you can also add some dry seasonings to your egg wash)
Dip your salmon cakes into the egg wash, ensuring that you completely cover the patty.
Transfer dipped salmon cakes directly to the air fryer basket.
I use nonstick foil as a bottom liner while leaving the tops and sides exposed for proper ventilation.
Making the Bean & Veggie Stuffed Pepper
Ingredients
- Small Lemon Wedge
- Beans (any kind – I used red and black)
- Bell Pepper (any color)
- Veggie shreds and seasonings of your choice!
I go minimal on the seasoning, because each fresh ingredient does an AMAZING job flavoring the others.
To Prepare:
Take your bell pepper and carve the top out.
Continue to hollow out the pepper.
In a small mixing bowl, combine all of your ingredients, saving the lemon wedge for last.
Scoop all of your ingredients into the hollowed-out pepper and squeeze the lemon juice all over.
Place your bean and veggie stuffed pepper into the air fryer basket, next to the salmon cakes.
Cover the top of the pepper back up with the pepper top, or with some foil.
Set the air fryer to 375 degrees for 8-10 minutes.
when 1-2 minutes remain, remove the top from the pepper.
That’s it! That’s all you need to do.
If you’re wondering…
“Salt?”
THAT’S OPTIONAL. I personally don’t need to add salt to this one.
“Is it filling? Will those patties be enough?”
IT ABSOLUTELY IS AND YES IT WILL!
I end up with two meals EVERY TIME.
Questions or comments? Let’s Talk!
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