Module 11 · The Week
Lemon-Dill Salmon Cakes with Cucumber & Radish
Lemon-Dill Salmon Cakes with Cucumber & Radish is a keto lunch dish with 3.7 g net carbs, 31 g protein and 34 g fat per serving (440 kcal). It serves 6 and takes 50 minutes in total.
Flaky organic salmon cakes with a light almond crust, cool dill cream and a crisp cucumber-radish salad; an easy lunch to batch and portion.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: eggs, fish, milk, tree nuts, mustard. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 22 min · Total time: 50 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 3.7 g |
| Protein | 31 g |
| Fat | 34 g |
| Energy | 440 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 600 g organic cooked salmon, flaked and checked for bones
- 2 piece organic large eggs
- 30 g organic almond flour
- 10 g organic Dijon mustard
- 1 piece organic lemon, zest and 1 tbsp juice
- 15 g organic dill, chopped
- 250 g organic cucumber, diced
- 150 g organic radishes, thinly sliced
- 80 g organic sour cream
- 100 g organic mixed salad leaves
- 20 ml organic olive oil
- 1 pinch fine sea salt
- 1 pinch black pepper
Step-by-step method
- Flake cold salmon into a bowl and check carefully for bones. Fold in eggs, almond flour, mustard, half the dill, lemon zest and pepper.
- Shape into 12 small cakes and chill until firm.
- Stir remaining dill and lemon juice into sour cream. Toss cucumber and radish separately.
- Sear cakes in olive oil in batches until golden and heated through, turning gently.
- Serve two cakes per portion with cucumber-radish salad, dill cream and mixed leaves.
Chef’s tips
- Provisional nutrition: do not use these figures as a safe daily carb allowance until Claude verifies ingredient gram weights against exact Matvaretabellen/USDA records and checks product labels.
- Macros assume two cakes plus one sixth of each side. Check sour cream, mustard and almond-flour labels.
- Nutrition values are planning estimates, not verified laboratory values. Check exact weights and product labels before using them in a strict daily carbohydrate count.
Variations
- Use leftover roast trout instead of salmon; recalculate macros.
Storage
Shape cakes one day ahead. Cook to order for crispness; refrigerate leftovers promptly.
Questions and answers
How many net carbs are in Lemon-Dill Salmon Cakes with Cucumber & Radish?
One serving has 3.7 g net carbohydrates, 31 g protein and 34 g fat (440 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Lemon-Dill Salmon Cakes with Cucumber & Radish ahead, store or freeze it?
Shape cakes one day ahead. Cook to order for crispness; refrigerate leftovers promptly.
Which allergens are in Lemon-Dill Salmon Cakes with Cucumber & Radish?
It contains eggs, fish, milk, tree nuts and mustard, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Lemon-Dill Salmon Cakes with Cucumber & Radish gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Lemon-Dill Salmon Cakes with Cucumber & Radish?
Yes. Use leftover roast trout instead of salmon; recalculate macros.