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. = )
Please comment below and let me know what you think of this recipe and how it goes in your own kitchen. And remember to subscribe to get these posts delivered directly to your inbox each week! (Note: some of my Android readers were not able to view the subscribe box unless they viewed in "web version", so check your viewing mode if you don't see the email entry box on the top right of the page.)
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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!
~Brandi
AKA Country Mama Hippie Chic
I have come that they may have life, and have it to the
full.
Salmon Cakes
Ingredients:
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
Instructions
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
Ingredients:
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
Instructions:
Mix all ingredients in a bowl and refrigerate until ready to
use.
Options:
·
Great on fish tacos, salmon cakes, tuna patties,
grilled fish, and more!
·
You could also add Smoked Paprika if you like.
