Welcome to another edition of Flavorful Friday!
Today I'll be sharing my recipe for Salmon Cakes. I made these earlier this week and my son was already begging for me to make them again before he had even finished his plate! I thought that was a good enough reason to go ahead and post this today. = )
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Yesterday I posted there a neat trick for keeping Parsley and Cilantro fresh, helpful since this recipe calls for fresh Parsley!
Have a blessed and beautiful week!
AKA Country Mama Hippie Chic
I have come that they may have life, and have it to the full.
¼ Yellow Onion
4 Cloves of Fresh Garlic, peeled
10 Sprigs of Fresh Parsley, leaves only
1 tsp Coconut Oil
1 tsp Celtic Sea Salt
¼ tsp Ground Pepper Medley
¼ tsp Smoked Paprika
1- 5.65oz can of Wild Salmon, with skin and bones
1 Large Egg, room temperature
3 Tbsp Almond Meal
2 Tbsp Coconut Flour
½ C Coconut Oil
1 C Extra Virgin Olive Oil
1 Avocado, sliced and peeled
Use a mini food processor/chopper to chop the onion, garlic and parsley together. Transfer mix to a heated 6” cast-iron skillet along with about a teaspoon of Coconut Oil, Celtic Sea Salt, Smoked Paprika, and Ground Pepper Medley. Sauté over medium heat for about 5 minutes, stirring occasionally. In the meantime, drain your can of salmon and then chop salmon, skin and bones, in the mini food processor, pulsing, and giving it a good shake between pulses. You want to be careful not to liquefy it, but you do want to incorporate the skin and bones well into the salmon meat. This will give you a crumbly salmon full of nutritional goodness!
Pour processed salmon into a medium bowl. Add Egg, Almond Meal, Coconut Flour, and sautéed mix and stir together well. Let this sit for a few minutes while your oil heats in your pan. This is a great time to do some clean up and make your “Creamy Fish Sauce”, too.
Add Coconut Oil and Olive Oil to an 8” cast iron skillet and heat over medium. Test for readiness by getting a few drops of water on your hand and gently flicking them into the skillet. If the oil pops, it’s ready. Just be careful the oil doesn’t pop on you!
Form salmon mix into 6 small patties, about 2’ in diameter and ½” thick, by making balls and then flattening them in your hand. Slowly lower 3 patties, one at a time, into the hot oil using a spatula; keeping fingers clear to avoid injury. Cook for about 5 minutes or until golden brown on the bottom. Then carefully flip each patty. I like to use two spatulas for this job, one on top, one on the bottom, like a sandwich, to help them stay together while flipping. Cook another 5 minutes or until golden brown and then remove to paper towels (2 should be plenty) to drain. Place a lid over the cooked patties to help keep them warm. Repeat cooking process for the remaining 3 patties.
Serve hot with Sliced Avocado and Creamy Fish Sauce (next recipe).
Optional Side Dishes:
Sautéed Collard or Mustard Greens with Almonds or Sesame Seeds
Creamy Fish Sauce
4 Tbsp Mayonnaise (homemade preferred)
1 Tbsp Sour Cream (homemade preferred)
1 tsp Lemon Juice
¼ tsp Dried Dill Weed
¼ tsp Freeze Dried Chives
¼ tsp Onion Powder
¼ tsp Garlic Powder
Pinch of Celtic Sea Salt or to taste
Mix all ingredients in a bowl and refrigerate until ready to use.
· Great on fish tacos, salmon cakes, tuna patties, grilled fish, and more!
· You could also add Smoked Paprika if you like.