Super Omega Salmon Cakes with Parsley Puréed Turnips

Serves 4-6

Salmon is a rich source of the mood enhancing omega 3 fatty acids EPA and DHA. For an additional omega 3 fatty acid boost, I've used ground flaxseeds instead of bread crumbs.

Salmon Cakes
1 (14.75-ounce) wild caught pink salmon, drained
3/4 cup ground flaxseeds
1/4 cup thinly sliced green onions
1/4 cup finely chopped parsley
Salt and pepper to taste
1 tablespoon Dijon mustard
1 egg, lightly beaten

Parsley Turnips
2lb Turnips, peeled and quartered
3-4 chopped scallions
1/4 cup finely chopped parsley
1 tbsp butter
salt and pepper to taste

Preheat oven to 350°F. In a large bowl, break up salmon into small pieces, discarding any pieces of bone or skin. Gently fold in flaxseeds, onions, parsley, salt and pepper,mustard and egg until combined and then shape into 6 patties or 8 mini patties.

Place patties on a parchment lined baking sheet and bake, turning once half way through cooking, until browned and slightly crisp on the outside, about 30 minutes.

While patties are baking, bring a large pot of water to a boil. Add turnips and cook until very tender, about 20-30 minutes. Add chopped scallion and allow to cook for 1-2 minutes. Then drain well and transfer vegetables to a food processor. Add butter and puree until smooth. Fold in parsley and season with salt and pepper. Serve with salmon cakes.