Salmon Cakes
Salmon Cakes
Salmon is loaded with healthy, inflammation reducing omega-3 fatty acids which is one of the reasons you should eat wild caught fatty fish twice a week. Canned salmon provides a more budget friendly way to add it to your weekly meal rotation. Try serving these with a simple sauce made with mayo, lemon juice, fresh dill, and capers.
Makes: 3 servings
Prep time:
Total time:
Ingredients:
- 2 (6 oz.) cans wild caught salmon
- 2 large eggs, beaten
- 3 tablespoons almond flour
- ¼ cup finely chopped celery and/or bell pepper
- ¼ cup finely chopped onion
- 1 tablespoon mayonnaise
- 1 tablespoon stone ground mustard
- 1 clove garlic, minced
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- Zest of 1 lemon, optional
- Avocado oil or ghee for cooking
- Mix all ingredients together in a medium bowl. Form in to 6 patties.
- Heat a skillet over medium heat; add oil or ghee to coat the pan. Cook salmon patties 3-4 minutes until golden brown, flip and continue cooking an additional 2-3 minutes until heated through and browned on the second side.
- Salmon cakes can be served hot, room temperature, or cold. Store refrigerated.
Directions:
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