We’re almost at the end of January and 2016 seems to be be flying by at an even quicker rate than 2015. I’ve heard it said that the older you get, the quicker time seems to pass by. Is this just because we get busier and busier and don’t have time to smell the roses anymore? I’m trying to slow it down by making the effort to be in the moment and enjoy a laugh with my family or a messy play time, without the worry of that huge pile of laundry that needs to be done. It’s not easy when there is always so much to be done but I think it’s actually an important part of staying well and managing stress. Slowing things down is healing.

One of my ways of getting more enjoyment out of life is experimenting with healthy food when I have time and space. I get a thrill out of making a new and tasty dish and then savouring every bite, knowing that it’s helping my body get better. It’s also my way of tweaking my MS diet.

These delicious salmon fishcakes are one of those super tasty ms diet meals that you’re so happy that you spent the extra ‘slow down’ time on. Fishcakes are a versatile way to enjoy fish either as a quick lunch or an everyday food for dinner. There are many different variations on the preparation and cooking method of fishcakes around the world. This particular recipe uses salmon instead of white fish. Carrot and butternut squash replace the use of mashed potatoes which is more traditional here in the UK.

Salmon is an excellent source of protein and is full of health-boosting vitamins and minerals, being particularly high in omega-3 essential fatty acids. Remember to look for wild salmon instead of farmed.

I chose to bake my fishcakes to reduce the amount of oil consumed which results in a slightly whiter appearance than frying in coconut oil. However you can fry them if you prefer this method and you will get a more crisper fishcake this way.

These fishcakes are delicious eaten hot or cold. You can pair them either with a peppery rocket leaf salad or with steamed green vegetables.



  • 2 salmon fillets
  • 1 tsp sea salt
  • 2 Tbsp gluten free rolled oats
  • 2 Tbsp gluten free flour
  • 1 egg
  • 1/2 cup grated carrot
  • 1/2 cup grated butternut squash
  • 1 tsp dried thyme


Preheat the oven to 180C.

Remove the skin from the salmon fillets and place in a blender. Blend until smooth then place in a bowl.

Add the remaining ingredients and stir to combine.

Place spoonfuls of the mixture onto a baking paper lined tray and bake for 30 minutes, turning after 20 minutes. Alternatively you can fry in coconut oil on a medium to low heat for 5 minutes each side.

Serve with freshly steamed vegetables and a squeeze of lemon if desired.

Salmon fishcakes