Thank you to GoodCook for sponsoring this Crispy Salmon Cakes with Mango Salsa recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
These crispy salmon cakes are full of heart-healthy omega-3 fatty acids and finished with a refreshing antioxidant-rich mango salsa. The cakes are made with crunchy panko breadcrumbs for an ultra-crispy texture that rivals any restaurant!
Where are my seafood lovers at? One protein that I will never pass up during the salmon is salmon. Don't get me wrong, I absolutely eat it all year long, but it just hits different in the summer, especially when you topped it with a sweet and refreshing mango salsa that transports your taste buds and mind to the Caribbean while eating at work.
Although a very simple meal prep, this combination of protein and heart-healthy fats from the salmon, plus your carbs (fruits and veggies) from the salsa and roasted Brussels sprouts, is satisfying enough to carry you through the afternoon without leaving you feeling sluggish. Can we all agree that a heavy, post-lunch feeling during the summer heat is the worst?!
I decided to meal prep these in teal meal prep containers because it was the perfect portions for the main ingredients. The Brussel sprouts are served on the 1 cup side (which is the amount of veg you should have per meal) and then added the crispy salmon cakes and mango salsa to the 2 cup compartment.
Although it is easy to tell which side is which, GoodCook® also embossed the compartment sizes on each as a reminder. I am all for less brainwork during meal prep! And, like the red containers, the teal color just makes eating more enjoyable! Pretty meals served in pretty containers just make for a better eating experience, IMO. 😋
Like the other containers, these also come in a set of 10, so you are ready for 2 meals per day for 5 days or 1 meal per day for you and a partner. They are also microwave, freezer, and dishwasher friendly, plus BPA free.
The recipes for using these containers are endless, too! From freezer friendly Hawaiian Chicken Tenders to breakfast hash and eggplant lasagna, the possibilities for these containers are endless!
And, if you're a fan of salsas made with fresh fruit, I'd recommend trying this Salmon and Fruit Salsa meal prep.
Crispy Salmon Cakes with Mango Salsa Ingredients:
For Salmon Cakes
- 1 lb. salmon fillet, cooked/skin removed/flaked
- ½ cup grated zucchini
- 1 large egg
- ¼ cup grated Parmesan cheese
- ¼ cup gluten-free panko breadcrumbs
- 2 tablespoon gluten-free flour
- 2 tablespoon chopped cilantro
- 1 teaspoon minced garlic
- ½ teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoon olive oil for cooking
For Salsa
- ½ cup chopped mango
- ½ cup chopped tomatoes
- 2 tablespoon minced red onion
- 1 tablespoon chopped cilantro
- 1 tablespoon minced jalapeño
- 2 tablespoon lime juice
- ¼ teaspoon salt
For Brussels Sprouts
- 4 cups Brussels sprouts, sliced in half
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For Serving
Ingredients
For Salmon Cakes
- 1 lb. salmon fillet cooked, skin removed
- ½ cup grated zucchini
- 1 large egg
- ¼ cup grated Parmesan cheese
- ¼ cup gluten-free panko breadcrumbs
- 2 tablespoon gluten-free flour
- 2 tablespoon chopped cilantro
- 1 teaspoon minced garlic
- ½ teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoon olive oil for cooking
For Salsa
- ½ cup chopped mango
- ½ cup chopped tomatoes
- 2 tablespoon minced red onion
- 1 tablespoon chopped cilantro
- 1 tablespoon minced jalapeño
- 2 tablespoon lime juice
- ¼ teaspoon salt
For Brussels Sprouts
- 4 cups Brussels sprouts sliced in half
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
To cook salmon
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Blot salmon dry with paper towel and place on baking sheet skin side down.
- Bake for 20-25 minutes, until fully cooked. Cool for 10 minutes. Peel off skin. Flake using a fork.
- Stir together ingredients for salsa and refrigerate while preparing other ingredients-heat 1 tablespoon of olive oil over medium heat in a medium skillet.
- Squeeze excess moisture from zucchini by placing it in a paper towel and wringing it out over the sink.
- Add Brussels sprouts and sauté for 8-10 minutes, stirring occasionally. Divide between 4 teal meal prep containers and season with salt and pepper.
- Remove skin from salmon and transfer to a large mixing bowl. Use a fork to flake salmon. Add remaining ingredients to bowl and mix thoroughly.
- Form mixture into 8 round patties using hands and place on a plate. Heat olive oil over medium heat in a medium skillet for 1 minute.
- Add salmon cakes and brown for 4-5 minutes on each side.
- Place 2 salmon cakes in large compartments and add a sauce cup with mango salsa next to salmon cakes.
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