The Talking Kitchen Blog - "Hemp Heart Salmon Cakes with Lemon Shallot Orzo"


So we have a dilemma.

Who gets the spotlight? Do we focus on the Salmon Cakes, pumped full of protein and fiberful hemp hearts – a total new fav around here – or the tri-weekly repeat Lemony Shallot Orzo??

Logic tells me Salmon Cakes, proteins usually mentioned first and all, but if I tell the truth (and of course I tell the truth) it might just be the Orzo.

Best part for you, is this isn’t really a dilemma at all. I mean what kind of problem do you have if you cant chose between which bite is better? No problem. No prob at all I say.

So for formality, let’s just start with the Cakes:

A little choppy chop of herbs (dill and cilantro), shallot, and celery.

Add in a tad mayo, dijon, capers and hearts (hemp style).

Mix it all up.

Cake your heart out.

Layered cakes are topped off with an optional yogurt – tzatski like – sauce.

But the base is totally not optional.




Oh yes.

Let’s talk orzo. Do you do orzo?

Pictured is the basic orzo (non-whole wheat) but did you know there’s a whole wheat version?!?! Yeps! Well I didn’t, until recently, and it totes blew my mind. And then I realized I can pretty much it eat every single day – seeing as how its full of fiber and protein. What what! Orzo rocks.

Especially when it’s tossed (freshly strained, NOT RINSED, super hot, and ultra absorbent) with a lemony shallot herb punched dressing.

So you have a choice here, get addicted to orzo or never try it.  Just warning.

But don’t forget about the Salmon Cakes, they’re a cheap option (canned) pumped full of flavor and super quick.

Nothing to lose here with this dish. Dive on in!


Hemp Heart Salmon Cakes

Makes 6-7 cakes, depending on the size

  • 2, 6 oz cans skinless boneless wild Alaskan pink salmon (no salt added)
  • 2-3 Tbsp hearts
  • 1-2 Tbsp panko breadcrumbs
  • 1 egg
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 1 Tbsp capers
  • 1 Tbsp chopped cilantro
  • 1/2 Tbsp dijon mustard
  • 1 tsp chopped fresh dill
  • 1/2 celery stalk, chopped
  • 1/2 tsp prepared horseradish
  • 1/2 tsp  Worcestershire sauce
  • 1/2 tsp honey
  • 1/4 tsp sea salt

Drain the salmon cans, place the salmon into a medium bowl. Add everything but the egg, breadcrumbs and hemp hearts to the bowl. Mix thoroughly with your hands, then add the rest of the ingredients, again mix with your hands. Form into palm sized cakes, about 3/4 inch thick. Heat a cast iron skillet (or saute pan) over medium heat, add a little bit of oil and once pan is heated add the cake. Sear about 3 mins each side until golden brown.

Eat solo or enjoy with the irresistable lemon shallot orzo.

Lemon Shallot Orzo

Makes about 1/4 cup

  • 1 1/3 c. whole wheat orzo
  • 3 garlic cloves
  • 2 shallots
  • 2 lemons (1 zested, both juiced)
  • 2-3 Tbsp extra virgin olive oil
  • 1 tsp chopped fresh oregano
  • 1/4 tsp sea salt
  • 1/8 tsp ground pepper
  • (optional: 1/2  tsp whole grain dijon mustard + 1/4 tsp honey)

Start by bringing a medium stock pot of water to a boil. Add about 1/4 c. sea salt to the boiling water – to flavor the orzo – then add the orzo. Stir, and bring to a boil again and cook for 8-10 minutes, stirring occasionally. Once cooked, drain and please DO NOT RINSE the orzo, this just might ruin everything. Once drained, toss with the half the dressing.

While the orzo cooks, make the dressing. Just pop everything but the orzo into a food processor and blend until thoroughly mixed.


Courtesy of The Talking Kitchen Blog.

For more from this blog, check out an interview with its founder, Lauren Figueroa, on Biology of the Blog.