Salmon Cakes with Celery Apple Slaw & Mustard Dill Sauce


Servings: 6 - 8 

Prep Time: 50 minutes

Cook Time: 10 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


Ingredients for Salmon Cakes:

  • ½ avocado, ripe, smashed
  • 2 lemons, zest and juice, divided
  • ¼ cup Organicville Dijon Mustard, divided
  • 1 ¼ lb fresh salmon, skinless and chopped into ¼ inch cubes
  • 4 scallions
  • 6 celery stalks, divided
  • 1 small yellow onion
  • 1 bunch fresh dill, divided
  • 1 ¼ cup almond meal, divided
  • ½ cup avocado or coconut oil for frying

Ingredients for Celery Apple Slaw:

  • 1 green apple
  • 1 small green cabbage
  • ½ cup walnuts or pecans
  • ½ cup fresh mint leaves
  • 1 tablespoon olive oil
  • Kosher salt, to taste 
  • Freshly ground black pepper, to taste

Ingredients for Mustard Dill Sauce:

  • 1 cup tahini
  • 2 tablespoons Organicville Stone Ground Mustard
  • 1 teaspoon apple cider vinegar
  • 1 small shallot
  • water, as needed


  1. For the salmon cakes: start by whisking together the smashed avocado, the juice and zest of one lemon, and 1 tablespoon of Dijon mustard in a large mixing bowl. Chop the scallions, 2 celery stalks, onion and dill. Reserve about half of the chopped onion and dill and set aside. Add the rest of the chopped items, including the chopped salmon, to the mixing bowl. Sprinkle about ¼- ⅓ cup of the almond meal over the cake mixture along with plenty of salt and pepper; gently mix using a rubber spatula. 
  2. Warm oil in a large heavy bottomed skillet. While the oil is warming, pour the remaining almond meal into a pie dish or large dinner plate. Sprinkle in plenty of salt and pepper and toss together until incorporated. Working swiftly, take ¼ cup of the salmon mixture and work into a puck shape, gently dredge in the seasoned meal and cook for two minutes per side or until golden and just cooked through. Set aside on a paper towel lined tray or plate. 
  3. For the sauce: whisk the tahini in a small mixing bowl until smooth then add the remaining Dijon mustard, stone ground mustard and apple cider vinegar. Chop the shallot and add to the sauce along with a tablespoon of chopped dill from the reserved pile and a pinch of salt and pepper. If needed, a bit of water to thin out the sauce to desired consistency. Set aside
  4. For the slaw: Use a mandolin or sharp knife to slice the remaining four celery stalks; matchstick the apple; slice the cabbage into ribbons; chop the walnuts or pecans; chop or tear the mint. Combine everything in a medium sized mixing bowl. Drizzle with olive oil, the zest and juice of the remaining lemon, salt and pepper and toss together. 
  5. To plate, spoon some of the sauce on a plate, top with a salmon cake or two and a helping of slaw.



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