Salmon Cakes

  • Serving SizeMakes 6; Serves 3

    Ingredients

    • ¾ lb of fresh wild caught salmon
    • ½ c small-diced celery
    • ½ avocado, pitted and mashed
    • 1/8 c of flat-leaf parsley, fresh
    • ½ lemon
    • ½ T parsley
    • ½ red bell pepper, small
    • ½ c red onion
    • 1 egg
    • 1 tsp Dijon mustard
    • 1/8 tsp Hot sauce
    • ½ c of almond flour
    • 1/8 tsp black pepper, ground
    • 3/4 tsp Italian seasoning mix
    • ½ tsp sea salt
    • 2 tsp approved oil

    Directions

    For the salmon:

    1

    Preheat the oven to 400 F.

    2

    Place the salmon on a sheet pan, skin side down, squeeze lime juice over salmon and sprinkle salt and pepper over top. Roast for 15 to 20 minutes, until just cooked.

    3

    Remove and set aside to cool slightly.

    For the vegetable mix:

    4

    While salmon is cooking, place 1 tsp of the approved oil in a pan over medium- high heat to melt.

    5

    Once heated add the onion, celery, red bell peppers, parsley, hot sauce, Italian seasoning, sea salt and black pepper. Cook stirring until vegetables start to soften, about 4-5 minutes.

    6

    Remove and set aside.

    For the cake:

    7

    In a large mixing bowl mix egg, mustard, and almond flour until combined. (This will be very thick.)

    8

    Flake the cooled salmon into mixing bowl with egg mix. Add the vegetable mixture and mix well.

    9

    Heat ½ tsp of approved oil in same large pan over medium heat.

    10

    In batches scoop salmon mix into 2 T size bowls and pack with hands, add the salmon cakes to pan and cook for 3 to 4 minutes on each side, until browned.

    11

    Place on serving plate. Top with a dollop of mashed avocado and sprinkle of parsley. Serve!

    Recipe adapted from: ahealthylifeforme.com

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