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Ginger Salmon Cakes with Daikon Radish Salad

You know that long white carrot/turnip looking thing that sits in the vegetable isle and rarely gets any love?  Meet the Daikon Radish!
It is an amazing root vegetable that has an amazing spicy yet tart crunchiness to it that soaks up flavors all around it.  We decided to show the Daikon some love this week with this delicious Asian Fusion meal.
If you are in a rush or need dinner quick the Salmon cakes can totally be made with canned Wild Salmon and still tastes pretty darn good.


  • 1 lb daikon radishes
  • 1 lb carrots
  • 2 cups red cabbage
  • 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 2 1/4 teaspoons chile-garlic paste
  • 3/4 teaspoon kosher salt
  • 1/4 cup plus 2 tablespoons avocado or EVOO
  • 1 3/4 teaspoon black sesame seeds
  • 1 3/4 teaspoon white sesame seeds
  • 1 1/2 lb Wild Caught Salmon (or 3 6 oz cans of Wild Caught Salmon)
  • 3 Cage Free Organic Eggs
  • 4 diced Green Onions chopped
  • 1 Tablespoon dried Dill
  • 1/2 teaspoon ground Ginger
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 Tablespoon Himalayan Sea Salt
  • 1/4 cup Coconut Oil


  1. Preheat oven to 450 degrees.
  2. Season salmon with salt and pepper and bake salmon on a nonstick sheet or pan in oven until cooked through, about 12-15 minutes. Let cool while you make the salad.
  3. Peel your daikon radishes and carrots into ribbons with a vegetable peeler and put into large bowl.
  4. Chop red cabbage into long strips and place in bowl with radishes and carrots.
  5. Mix together the lime juice, rice vinegar, fish sauce, chili-garlic paste, salt, sesame seeds and oil in a bowl. Pour some of the dressing on top of the salad and mix.
  6. Take the salmon and put it in another large bowl with the eggs, green onions, dill, ginger, red pepper, and salt.  Mix well.
  7. In a large skillet heat up the coconut oil on medium to high heat.  Form the salmon mixture in your hands into a small patties and then drop them into the heated skillet.  Fry for about 3 minutes each side.
  8. Dish the salad and place salmon cakes on top.  Finish with drizzle of more dressing on top!

Recipe inspired by Sarah Fragroso

(Photo cred:

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