POP Nutrition: Oven Roasted Tempeh And Salmon Fish Cakes

Hi guys,

I had a great kettlebel workout on Saturday and my boyfriend was able to join me. So that was awesome. Then on Sunday I had my YogaFit training so today I am taking a break, although I did a 90 min gentle yoga focusing on  myofascial self massage, chest, back, T-band stretches (those get really tight and painful due to strength training). So today I will be bringing you a new recipe to try.

As you know I am getting ready for the august bikini competition and I am also Russian Orthodox so lent is in full force which actually makes it easier to give my my weekend gelato treats 🙂 which I have to cut out due to the competition prep since sweets is something that I give up for lent. I love our local Argentine gelato cafe. It is out of this world, after trying it for the first time, because my bf is half Italian, I never went back to regular sherbet or ice-cream.

Anyway, I also know that we all will benefit from a little more fish in our diet, plenty of omega-3 and also a variety since one cannot survive and stay sane on chicken breast only (I also prefer the dark meat, may be it is the Russian in me). So I decided to try combine salmon cakes and tempeh. One serving of tempeh contains more fiber than most peoples consume in one day. And we all know that fiber is essential for a healthy digestive tract as well as preventing many chronic diseases.


  • 2 tsp Crushed Garlic
  • 1 8 ox Tempeh
  • 2 lb Salmon
  • 2 Whole Eggs
  • Oat Bran (for coating)
  • Onion Powder
  • Red Pepper Flakes
  • Paprika
  • 2 tbsp Fresh Lemon Juice

For the Sauce:

  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 1 Small Cucumber
  • Red Pepper Flakes
  • 1 tbsp Honey Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1 packet Stevia
  • Onion Powder
  • Garlic Powder

Cooking Instructions:

  1. In a blender combine tempeh, spices, and eggs. Blend until smooth.
  2. Take salmon stake and place it in a blender. Blend for a bit so it still has salmon stake chinks for texture.
  3. Combine tempeh blend and salmon.
  4. Shape cakes into small cakes, lightly coat in oat bran.
  5. Preheat the over to 400 F and bake for 20 min or until lightly golden brown.
  6. To make the sauce: finely chop cucumber, and mix all the ingredients together.



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